Baked Eggs

October 31, 2011
Author Notes

I've decided that I prefer eggs baked vs. fried. They're so much creamier this way, and you can throw in whatever you have in the fridge. Even better is when they're made with eggs from the backyard - the yolks are so much brighter! —clcatto

  • Serves 2
  • 1 tablespoon heavy cream
  • 2 eggs
  • 2 tablespoons chopped tomatoes (or to taste)
  • 1 tablespoon chopped onions (green or white)
  • crumbled goat cheese, to taste
  • sprinkle of bread crumbs
  • healthy grate of cheddar or parmesan
  • salt and pepper, to taste
  • sprinkle of garlic powder and red pepper flakes
  • fresh herbs, chopped, if available
In This Recipe
  1. Coat the bottom of In an individual sized shallow baking dish (you can use a larger dish if you're making baked eggs for a crowd) with the heavy cream.
  2. Crack one or two eggs (for an individual size) into the dish.
  3. Add the chopped veggies and goat cheese.
  4. Add herbs and spices.
  5. Sprinkle the top with bread crumbs and grated cheese.
  6. Bake at 375 degrees for about 25 minutes or until the cream has just set (less time if you like runnier yolks).

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  • clcatto
  • boulangere
  • aargersi
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  • TheWimpyVegetarian