These oven baked eggs are a straightforward, scrumptious breakfast or brunch. Serve them with garnishes like contemporary herbs and veggies to take them excessive!
How cute are these baked eggs?! Lately, Jack and I’ve been making them for breakfast and the occasional dinner, and with Easter arising this weekend, I assumed it could be the proper time to share the recipe with all of you.
These baked eggs have runny yolks and just-set whites, and so they’re SO easy to make within the oven. Sprinkled with toppings like contemporary herbs, peas, and sautéed asparagus, they appear elegant and alluring, and so they style scrumptious. They’d be a stunning major course for a vacation brunch, however you could possibly simply pull them off for a daily weekend (heck, even weekday!) breakfast too.
In the recipe under, you’ll discover directions for making one serving of baked eggs. If you’re serving a crowd, don’t fear – you possibly can simply scale the portions up or all the way down to match the scale of your group. You’ll simply want one ramekin per individual. No ramekins? A muffin tin or small oven-safe skillets could be high quality baking dishes too.
Baked Eggs Recipe Ingredients
Here’s what you’ll have to make this baked eggs recipe:
- Eggs, in fact! I sometimes make two per individual.
- Extra-virgin olive oil – For greasing the ramekins.
- Sea salt and contemporary black pepper – To season the eggs.
- And your required toppings – In the spring, I like serving these baked eggs with feta cheese, contemporary herbs, microgreens, peas, and sautéed asparagus. Swap out the veggies for cherry tomatoes and basil (and even pesto!) in the summertime, roasted butternut squash and parsley within the fall, and sautéed mushrooms and tarragon within the winter. Feel free to fluctuate the cheese too, or skip it to make this recipe dairy-free.
Find the whole recipe with measurements under.
How to Make Baked Eggs
This baked eggs recipe couldn’t be simpler to make! Here’s the way it goes:
Start by greasing your ramekins. You need them to be pretty oily. I take advantage of 1/2 teaspoon olive oil per 4.5-inch ramekin.
Then, crack within the eggs. I normally do 2 per 4.5-inch ramekin or 3 to 4 in a 6-inch oven-safe skillet. If you’re utilizing smaller ramekins or a muffin pan, prepare dinner 1 egg in every ramekin or muffin cup.
Next, bake. Place the ramekins on a baking sheet, and switch them to a 375°F oven. Bake for 7 to fifteen minutes, or till the whites are simply set. Tip: it’s straightforward to overcook the eggs! I normally pull them out of the oven after they nonetheless look a little bit underdone. They arrange extra as they cool, and I would like the yolk to nonetheless be runny once I serve them.
Finally, serve. Sprinkle the eggs together with your desired toppings, and season with salt and pepper. Enjoy!
Baked Eggs Serving Suggestions
These baked eggs could be a unbelievable major course for an important day brunch. Pair them with toast or breakfast potatoes and a giant fruit salad, or serve them with one thing candy like scones, muffins, or home made cinnamon rolls. Round out the meal with mimosas to drink. Find extra of our favourite brunch recipes right here!
More Favorite Egg Recipes
If you like these oven baked eggs, attempt one among these favourite egg recipes subsequent:
This oven baked eggs recipe is such a fast and simple solution to prepare dinner eggs! The recipe right here serves 1, although you possibly can simply scale it as much as feed extra. I prepare dinner 2 eggs per 4.5-inch ramekin. If you do not have ramekins, 3 to 4 eggs will bake properly in a 6-inch oven-safe skillet. You can even use a muffin pan, baking 1 egg in every of the muffin cups.
- ½ teaspoon extra-virgin olive oil, per small ramekin
- 2 eggs, per small ramekin
- Sea salt and freshly floor black pepper
- Crumbled feta cheese
- Chopped chives
- Sautéed asparagus
- Frozen peas, thawed
Preheat the oven to 375°F and grease a 4.5-inch ramekin with the olive oil. Place it on a baking sheet (the baking sheet makes it simpler to maneuver the ramekin out and in of the oven).
Crack 2 eggs into the ramekin and bake for 10 to fifteen minutes (we do about 12), or till the egg whites are simply set and the yolk remains to be runny. If utilizing a muffin tin, bake 9 to fifteen minutes. Be cautious to not overcook, the baked eggs ought to look a little bit underdone as you’re taking them out. They’ll set a bit extra as they cool out of the oven.
Top the baked eggs with feta, chives, dill, asparagus, peas, and/or microgreens, if desired, or see the weblog submit above for added topping concepts.