Go Back
Baked eggs with parmesan in a ceramic ramekin topped with thyme and herbs

Baked Eggs with Parmesan in Ramekins with Thyme and Herbs

Baked Eggs with Parmesan in Ramekins is a creamy, savory breakfast dish with tender baked eggs, fresh herbs, and a rich Parmesan flavor. It is an easy, comforting recipe perfect for a cozy morning meal or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Herb mixture
  • 1/2 tablespoon butter
  • 1/2 teaspoon oil
  • 1 shallot, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/2 tablespoon fresh thyme, minced
  • 1/2 teaspoon sea salt
Baked eggs
  • 1 tablespoon butter, for ramekins
  • 6 eggs
  • 1 tablespoon heavy cream
  • Freshly grated Parmesan cheese
  • Salt and pepper, to taste

Method
 

Preparation
  1. Melt 1/2 tablespoon butter with the oil in a small saucepan.
  2. Add the minced shallot and cook for 3 to 5 minutes until softened and fragrant.
  3. Mix in the rosemary, thyme, and sea salt, then take the herb mixture off the heat.
Baking
  1. Preheat the oven to 375°F / 190°C.
  2. Place 1 teaspoon butter into the bottom of each of three ramekins and warm the ramekins in the oven until the butter melts.
  3. Take the ramekins out of the oven and add 1 teaspoon heavy cream to each one.
  4. Crack 2 eggs into each ramekin, keeping the yolks whole.
  5. Top the eggs with the shallot and herb mixture, then sprinkle with freshly grated Parmesan cheese.
  6. Bake the ramekins for about 7 minutes until the egg whites start to set.
  7. Broil the ramekins for 1 to 2 minutes until the whites are fully set while the yolks remain soft.
Serving
  1. Allow the baked eggs to rest for 3 to 5 minutes, then season with salt and pepper before serving.

Notes

Serve the baked eggs warm with toasted bread for dipping.