Looking for an easy, but impressive dish? Try this Delicious Baked Eggs recipe. It's our take on the Julia Child favorite.
Baked Egg Add-ins:
These eggs are packed full of flavor from salty prosciutto, nutty Parmesan and fresh herbs. And did I mention that they're oven baked? It's such an easy way to feed a crowd. They're also totally customizable. Not a fan of spinach? Swap out kale. Prosciutto isn't your jam? Try ham or bacon instead. Once you figure out your favorite combination, I promise you that you'll have this dish on repeat all year long.
Serving Baked Eggs for Brunch, Dinner or Whenever the Mood Strikes
Delicious Baked Eggs aren't just for breakfast! I often make them for lunch or even dinner (come on now, who doesn't love breakfast for dinner...). It’s also my go-to when I'm having friends over for brunch.
All the prep can be done ahead of time. Simply pop the eggs in the oven about 20 minutes before you want to serve. That way, you're free to enjoy a glass or two of sparkling wine with friends, rather than slaving away in the kitchen. If any guests choose to abstain, make up a batch of this amazing Cilantro Limeade.
For a different twist on this dish, try my Baked Veggie Eggs or give Eggs Baked in Avocado a go – they’re both delish! You can add a batch of my super-simple Oven-Baked Bacon too.
Delicious Baked Eggs
- 1 tablespoon butter softened
- ¼ cup Parmesan cheese grated
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 8 eggs
- 4-5 slices prosciutto chopped (check to make certain it's Gluten Free if you are!)
- ¼ cup sautéed spinach chopped (I like mine sautéed in a little shallot, ‘cause that’s how I roll. You could use kale too.)
- kosher salt and cracked pepper to taste
- Heat oven to 375°F.
- Butter four ramekins, and place them on a baking sheet.
- Combine the Parmesan, basil & parsley in a bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks (this step is to make sure you don’t get shell in your ramekin. Don’t skip it.) Pour the two eggs into a ramekin and repeat for each ramekin.
- Sprinkle prosciutto, spinach and the cheese-herb blend evenly over the eggs. Top each ramekin with a pinch of salt and freshly ground pepper.
- Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks.
- Serve immediately (with Gluten Free toast).
- *Note: Shallow ramekins will cook faster than deeper ramekins.
Photos: Meg van der Kruik
More Baked Egg Recipes to Try:
Easy & Delicious Avocado Baked Eggs
Avocado Baked Eggs is one of our favorite breakfast or brunch meals. Add-in a bit of bacon, cheese or roasted red peppers to make them your own.
Eggs in Purgatory: Uova in Purgatorio
Maybe the easiest Eggs in Purgatory recipe (and tastiest) that you’ll ever try! Known as Uova in Purgatorio in Italy, the eggs are cooked in a flavorful thick tomato sauce.
Meg's Bacon & Scallion Cloud Eggs
My buddy Meg's recipe for the perfect keto friendly breakfast - Cloud Eggs - is so fun you'll want to put it on repeat. Vegetarian? No problem! Simply omit the bacon.
Let Us Know What You Think