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    Home > Recipes > Breakfast and Brunch

    Baked Eggs

    Published: Mar 25, 2013 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 26 Comments · This post may contain affiliate links.

    1.1K shares

    eggs in a small black bowl

    Topped with a combination of herbs, Parmesan cheese, and garlic and cooked under the broiler, these Herb Baked eggs can be served hot and bubbly straight from the oven.

    One of the first cookbooks I owned was Ina Garten's Barefoot in Paris.  I was easily sold on the beautiful, simple food, and even more easily sold on all the book's talk of Paris.  It was right around the time that I came home from a semester in Paris and was sold on the idea that every lunch should take place in a cozy café and consist of a plain omelet with a green salad and crusty bread.

    I've bookmarked and made a number of recipes in that cookbook, and yet I somehow never came back to one of the very first recipes that caught my eye.  These herbed baked eggs are almost too simple to be called a recipe, but in true Ina Garten form, the details count.  They remind me of everything I loved about eggs in Paris - particularly those that are cooked well and combined with a few delicious additions.

    With Easter week upon us and brunches and breakfasts on the brain, I found myself flipping back through the book to find this recipe.  It's not at all complicated, but the splash of cream and a bit of butter make the eggs creamy and rich.  These baked eggs come out of the oven hot and bubbly and slightly fragrant with the herbs and garlic.  With crusty bread for dipping, it's a great breakfast or brunch, but I'd take it for lunch any day as well.

    making baked eggs

    It took about ten years to get around to making it, but it was well worth the wait.

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    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Anchor 3-Piece Glass Mixing Bowls
    • Half Sheet Pan
    • 4 oz Ramekins
    Herbed Baked eggs
    Print Recipe
    3.2 from 42 votes

    Herbed Baked Eggs

    Topped with a combination of herbs, Parmesan cheese, and garlic and cooked under the broiler, these baked eggs can be served hot and bubbly straight from the oven.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Servings: 4
    Calories: 208kcal
    Author: Jess Smith via Inquiring Chef

    Ingredients

    • ¼ teaspoon minced fresh garlic
    • ½ teaspoon minced fresh thyme leaves
    • ½ teaspoon minced fresh rosemary leaves
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon freshly grated Parmesan
    • 8 large eggs
    • 2 tablespoons heavy cream
    • 2 tablespoon unsalted butter
    • Kosher salt and freshly ground black pepper
    • Toasted French bread or brioche, for serving

    Instructions

    • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
    • Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks.
    • Place 4 individual gratin dishes or ramekins on a baking sheet. Place ½ tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (The eggs will continue to cook after you take them out of the oven.) Serve immediately with toasted bread.

    Notes

    Recipe adapted from the original by Ina Garten.

    Nutrition

    Serving: 2g | Calories: 208kcal | Carbohydrates: 1g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 148mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 868IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

    Herbed Baked Eggs

     

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    1.1K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Ashley

      March 25, 2013 at 11:20 pm

      Jess, it's like you read my mind. I've been thinking lately about making baked eggs - probably due to all the Easter brunch planning : ) I absolutely love all the herbs in this (although it makes me want to get our garden started already but with the cold weather and snow... not happening yet!)

      Reply
      • Jess

        March 26, 2013 at 8:10 pm

        I heard it's still so cold and snowy where you are, Ashley! Nothing like snow on Easter - hopefully it warms up before the weekend. P.S....Wishing you could send a few of those Cookie Cups my way. 😉

        Reply
    2. Karista

      March 26, 2013 at 6:21 am

      These look so wonderful I think I might just make this for dinner. I love the addition of the herbs which I think beautifully compliments fresh eggs. A lovely post Jess! I am now hungry for Baked Eggs 🙂

      Reply
      • Jess

        March 26, 2013 at 8:07 pm

        I'm looking forward to making these for dinner, Karista. I love eggs for dinner. Beautiful post this week - thinking of you!

        Reply
    3. Diana @ Brooklyn Atlas

      March 26, 2013 at 8:33 am

      Those herbed eggs look amazing. Barefoot in Paris is such a great book; sometimes the simplest recipes are the best ones!

      Reply
      • Jess

        March 26, 2013 at 8:06 pm

        It's one of my favorites, Diana. Unfortunately, my cookbooks get so little love these days - there's so much good stuff on the internet, but this reminds me that I need to use my actual cookbooks more often.

        Reply
    4. Keegan

      March 26, 2013 at 8:51 am

      I think this would make a phenomenal breakfast. It looks very good. Great work!

      Reply
    5. PolaM

      March 26, 2013 at 12:57 pm

      I love this dish! I want some for breakfast tomorrow!

      Reply
    6. Katie (The Muffin Myth)

      March 26, 2013 at 2:21 pm

      Mmmm. Butter and cream and eggs, oh my! I remember watching Ina make these on her show one time and thinking they looked really good. Also, taking them out of the oven when the whites are just set and knowing the eggs will continue to cook - good tip. I recently made the baked eggs rancheros from the Smitten Kitchen cookbook for 8 ladies (16 eggs) and horribly overcooked all of the yolks. The dish was delicious otherwise, but I should have pulled it out of the oven much earlier. Now I know.

      Reply
      • Jess

        March 26, 2013 at 8:02 pm

        Oh those pesky yolks, Katie! The eggs we get here are so fresh that the yolks seem to cook extra fast - sometimes I even cook them through when I'm poaching eggs. Mmmm -those baked eggs rancheros in the SK cookbook look good - I'm going to try those.

        Reply
    7. sally @ sallys baking addiction

      March 27, 2013 at 12:26 am

      i love Ina and have had so much luck with her recipes. I don't think I've ever made baked eggs before and now I feel like I'm missing out. Such a simple, yet elegant dish. Looks wonderful!

      Reply
    8. dana

      March 27, 2013 at 1:07 am

      these look so yummy, friend! Perfect for a hearty yet healthy, lazy weekend breakfast : )

      Reply
    9. Debra

      March 28, 2013 at 9:28 am

      Perfect for my Easter Brunch for two (because we will be meeting family for an early dinner at 3:30)!!!!!

      Reply
    10. Lorraine

      March 30, 2013 at 6:27 am

      These baked eggs look so good! I think I remember seeing Ina make them a long time ago. We actually had eggs for dinner this evening, something we enjoy when in the mood for a lighter meal.

      Reply
      • Jess

        March 31, 2013 at 8:56 pm

        I love eggs for dinner too, Lorraine. Hearing you say that you saw Ina make these makes me miss the Food Network. 😉

        Reply
    11. Andi (The Weary Chef)

      March 31, 2013 at 7:55 am

      Oh wow these look AMAZING! I don't know if I have enough small baking dishes, but your photos give me the idea of cooking enough for everyone in my iron skillet and scooping out individual servings. One way or another, I must try this very soon! Thank you!

      Reply
      • Jess

        March 31, 2013 at 8:53 pm

        Andi - I think that's a great idea! I had also thought that this would work great cooked all together in a pie plate and then just scooped out over toast in individual plates. (I finally got a cast iron skillet, and I'm finding endless ways to use it!)

        Reply
    12. honeywhatscooking

      March 31, 2013 at 10:41 am

      so unique and delicious... never seen anything like it. i love the little black thing you baked the eggs in. and the combination of herbs and cream, YUM! just amazing.

      Reply
    13. Rico

      July 28, 2013 at 6:05 am

      Just love this recipe.... Never fails to impress and so easy... I serve it with an arugula salad with feta and sliced toasted almonds

      Reply
      • Jess

        July 31, 2013 at 1:59 pm

        Rico - what a great idea to serve on the side - the peppery flavor of arugula would be wonderful against the richness of the dish!

        Reply
    14. Alisha

      January 03, 2014 at 9:25 am

      Hello 🙂 where's your dish from pls? Will love to purchase.

      Reply
      • Jess

        January 07, 2014 at 8:14 am

        Hi Alisha - I bought it at a market here in Bangkok (Chatuchak), so I imagine it might be difficult to find elsewhere.

        Reply
    15. Laura Adams

      March 24, 2018 at 10:12 am

      2 stars
      Well, I was excited to try this - love all of Ina's recipes. They burned. I followed the recipe exactly, using large, 5" ramekins, placed 6" (I measured!) from the broiler, & broiled them for 5 minutes. The tops were black. The yolks appeared to be just a little overcooked, but they were so unappetizing with the burnt topping, we just pitched them. My broiler only has one setting. Maybe I should have put the rack in the middle position (the next one down).

      Reply
      • Jess

        May 31, 2018 at 10:01 am

        HI Laura - I'm so sorry this didn't turn out. Broilers have such a huge variation that I should update the recipe to indicate that some adjustments might be needed. I'd definitely recommend trying it just the way you say - putting the rack in the middle position or even moving it as far away from the heat source as possible. That way you can just keep an eye on them as they cook - if they take a bit longer it shouldn't affect the finished product, but at least you'll avoid burning.

        Reply
    16. Thomas

      September 29, 2021 at 9:04 am

      Surely not 227,000 calories?

      Reply
      • Jess Smith

        September 29, 2021 at 4:00 pm

        Thanks for your question. This recipe has 208 calories per serving. Check out the recipe card for all the nutrition details.

        Reply

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