Go Back

Parmesan Baked Eggs

An effortless dish with creamy yolks and set whites, finished with nutty Parmesan, perfect for a quick elegant breakfast or light dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast, Brunch, Light Meal
Cuisine: American, European
Calories: 250
Ingredients Method Notes

Ingredients
  

Ramekin Preparation
  • 1/2 tablespoon butter For greasing ramekins
  • 1/2 teaspoon oil For sautéing
Herb and Shallot Mixture
  • 1 tablespoon fresh rosemary, minced You can substitute with tarragon or chives
  • 1/2 tablespoon fresh thyme, minced Use fresh for best flavor
  • 1 each shallot, minced Sauté until soft
  • 1/2 teaspoon sea salt To taste
Main Ingredients
  • 6 each eggs Preferably room temperature
  • 1 tablespoon heavy cream For tenderness
  • freshly grated to taste Parmesan cheese For topping

Method
 

Preparation
  1. Heat butter and oil in a small saucepan.
  2. Add the minced shallot and sauté until soft and fragrant, about 3 to 5 minutes.
  3. Add the minced rosemary, minced thyme, and sea salt, then remove from heat and stir to combine.
  4. Preheat the oven to 375°F (190°C).
  5. Put about 1 teaspoon of butter in the bottom of each of three ramekins and place them in the oven until the butter melts.
  6. Remove the ramekins from the oven and add 1 teaspoon of heavy cream to each.
  7. Crack two eggs into each ramekin without breaking the yolks.
  8. Sprinkle the herb and shallot mixture over each ramekin.
Cooking
  1. Return the ramekins to the oven and bake for about 7 minutes.
  2. Turn on the broil setting and broil for another 1 to 2 minutes until the egg whites are set and the yolks are still soft.
  3. Let the ramekins stand for 3 to 5 minutes before serving.

Notes

For serving, pair with crusty bread or a light salad. Store leftovers in an airtight container for up to 2 days. Reheat gently.