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Baked Eggs with Cream and Herbs

This baked eggs recipe involves gently cracking eggs into a small dish, then baking them with a splash of cream and fresh herbs until the whites are set and the yolks remain silky. The slow oven process creates a delicate, custard-like texture with a golden, slightly bubbly top, perfect for a comforting, mindful breakfast. It’s a simple yet elegant way to elevate a humble ingredient into a moment of calm and satisfaction.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 pieces fresh eggs bright yolks, clear whites
  • 1 tablespoon heavy cream for richness
  • 1 teaspoon chopped fresh herbs chives or parsley
  • 1 tablespoon grated cheese cheddar, feta, or your choice
  • to taste flaky sea salt and freshly cracked pepper
  • 1 tablespoon olive oil for greasing and flavor

Equipment

  • Ovenproof dish or ramekin
  • Baking sheet
  • Spoon
  • Oven
  • Kitchen towel or oven mitts

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease your ramekin with olive oil to prevent sticking and set aside.
  2. Crack two fresh eggs gently into the prepared ramekin, taking care not to break the yolks. The whites should settle smoothly in the dish.
  3. Add a splash of heavy cream around the eggs, about a tablespoon, which will help create a silky custard as it bakes.
  4. Sprinkle chopped fresh herbs over the eggs for a burst of flavor and aroma, roughly a teaspoon or to taste.
  5. Top with grated cheese of your choice, about a tablespoon, for added richness and gooey texture as it melts.
  6. Season with flaky sea salt and freshly cracked black pepper to taste before baking. This enhances the natural flavors of the eggs.
  7. Place the ramekin on a baking sheet to catch any spills, then slide it into the oven. Bake for about 12-15 minutes, until the whites are just set and the yolks are still silky but slightly thickened.
  8. Check the eggs around the 12-minute mark; the edges should be lightly golden and bubbling gently. If the yolks are still too runny, bake a little longer, up to 17 minutes.
  9. Once baked to your liking, carefully remove the ramekin from the oven using oven mitts and let it rest for about 1 minute. The residual heat will finish setting the yolk.
  10. Garnish with extra herbs or seasoning if desired, then serve immediately. Enjoy your baked eggs with toast or fresh bread for a complete breakfast experience.