Creamy Baked Eggs

June  2, 2021
8 Ratings
Photo by Rocky Luten
Author Notes

On special occasions or holidays my Mom made shirred or baked eggs. She would make them in individual cups or small baking dishes and it was one of my favorite breakfasts. This is my updated version of my Moms baked eggs. I added some spinach, bacon, tomatoes and used a béchamel to make it creamy and decadent. Some grated gruyere and a short trip to the broiler finishes this dish. —sdebrango

Watch This Recipe
Creamy Baked Eggs
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 2-4
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups warmed whole milk
  • salt and pepper to taste
  • 5 ounces baby spinach cleaned
  • 4-6 slices bacon cut into bite size pieces
  • 10 cherry tomatoes cut in half
  • 1/2 cup grated gruyere
  • handful toasted breadcrumbs to coat pan(s)
  • 4 eggs
In This Recipe
  1. Make béchamel or white sauce: Add butter to small heavy bottom saucepan and melt on medium low heat, add the flour and whisk cooking for about 1-2 minutes. Slowly add the warm milk whisking constantly and cook until it thickens. Season with salt and black pepper to taste. Remove from heat, cover and set aside.
  2. Heat a saute or fry pan on medium high flame and add the bacon pieces, saute until lightly browned, remove from pan leaving the rendered fat in pan. Add the spinach and saute until wilted. Remove and set aside. Place the tomatoes in the hot pan and saute until they start to blister and soften. Set aside. Pre heat oven to 425 degree's. NOTE: If bacon doesn't render enough fat add a little olive oil.
  3. Butter your baking pans, cocottes, ramekins or whatever you like to use. Sprinkle bottom with bread crumbs, place spinach as bottom layer, add the bacon bits and tomatoes, spoon 3 heaping tbs of béchamel in each baking dish on top of spinach, bacon and tomatoes. Create a well and gently nestle an egg in each well and spoon some more béchamel around the eggs. Place the baking dishes on a baking sheet and bake for 10 minutes, eggs will not be completely set, that's ok you are going to finish in the broiler. NOTE: If you don't like runny eggs leave in the oven for 12 minutes instead of 10 minutes.
  4. Grate the cheese while the eggs are in the oven. Remove the baking sheet and turn the broiler on with rack placed close to the burner. Sprinkle cheese on top and place in broiler for about 1 minute. Cheese will be lightly browned. Serve with toasted bread.

See what other Food52ers are saying.

  • sdebrango
  • QueenSashy
  • anka
  • inpatskitchen
  • luvcookbooks
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

20 Reviews

Linda April 5, 2020
Delicious! I made this dish for Sunday Brunch. I always make my Béchamel in the microwave, works great. I didn’t have Gruyere, so topped with goat cheese crumbles. Best to let it set for a few minutes before serving, between the baking & broiling, it’s too hot to eat immediately.
Author Comment
sdebrango April 5, 2020
Hi Linda!! Thank you so much! Would love to know more about microwave bechemel!! Be well and safe!!
Linda April 5, 2020
I just melt the 1 Tbs butter and add 1 Tbs flour in a 4 cup glass measuring cup, cook for minute whisk, repeat, then add a cup or so of milk and cook a couple of minutes, whisk and repeat until the sauce is thickened. Be sure to use a large enough bowl, so it doesn’t overflow.
Author Comment
sdebrango April 5, 2020
Thank you so muchLinda that’s brilliant!!! I will try it.
Author Comment
sdebrango October 10, 2019
Thank you so much!!
[email protected] October 10, 2019
I really love this recipe can not wait to cook it.
QueenSashy September 30, 2019
Loving it! Rock star as usual.
Author Comment
sdebrango September 30, 2019
Thank you so much!! Hope all is well.
anka September 27, 2019
Author Comment
sdebrango September 27, 2019
Thank you so much Anka!!
inpatskitchen September 27, 2019
Author Comment
sdebrango September 27, 2019
Pat, thank you so much!!
Elizabeth September 27, 2019
Wow, I actually have all of the ingredients on hand. I know what I'm making for lunch.
Author Comment
sdebrango September 27, 2019
Let me know what you think! Thank you!!
luvcookbooks September 21, 2019
Author Comment
sdebrango September 23, 2019
Raven September 20, 2019
Delicious and easy.
Author Comment
sdebrango September 20, 2019
Thank you so much Raven!!
inpatskitchen August 5, 2019
Beautiful Suzanne!!!
Author Comment
sdebrango August 5, 2019
Hi Pat!! Thank you so much!!