Creamy Baked Eggs

February  8, 2022
13 Ratings
Photo by Rocky Luten
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
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 mom's baked eggs. I added some spinach, bacon, and tomatoes and used a béchamel to make it creamy and decadent. Some grated Gruyère and a short trip to the broiler finishes this dish. —sdebrango

Test Kitchen Notes

This baked eggs recipe is a very luxurious way to begin your day. You'll love the combination of spinach, bacon, and tomatoes—plus a handful of Gruyère that really puts this dish over the top. A simple béchamel of butter, flour, and milk may seem like an extra step, but it's well worth the effort. Cooking the spinach and tomatoes in bacon fat—well, you can't go wrong with that either, can you? This recipe is versatile too, as you can use whatever vegetables you want, guanciale or pancetta instead of the bacon, and your favorite type of cheese if you're not feeling the Gruyère.

If that hasn't convinced you to make this, well, you're missing out on a contest winner. We put out a call for the dreamiest breakfast you can imagine, and this recipe was the winner! From smoothies to delicious oats, soufflés, and even breakfast pasta, we received a lot of submissions, but this was our favorite. The developer, sdebrango, says: "Breakfast is my favorite meal of the day—or, rather breakfast food at any time of day, really. This recipe is versatile and makes a great creamy breakfast, or equally delicious lunch or dinner. How can you not love anything made with a cream sauce? I've made this dish, or a variation of it, so many times. I've tried using different vegetables—Brussels sprouts, zucchini, fried potatoes—pancetta instead of bacon, cheese sauce rather than a basic béchamel... Sometimes using buttered toasted garlic breadcrumbs on top is nice, along with different cheeses—like Taleggio, for example." —The Editors

What You'll Need
Watch This Recipe
Creamy Baked Eggs
  • 2 tablespoons unsalted butter, plus more for the pan(s)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups warmed whole milk
  • Kosher salt and freshly ground pepper
  • 4 to 6 bacon slices, cut into bite-size pieces
  • 5 ounces baby spinach, cleaned
  • 10 cherry tomatoes, halved
  • 1 handful toasted breadcrumbs, to coat the pan(s)
  • 4 large eggs
  • 1/2 cup grated Gruyère
  1. Heat the oven to 425°F. In a small heavy skillet over medium-low heat, melt the butter. Add the flour and cook, whisking constantly, for 1 to 2 minutes. Slowly add the milk, whisking constantly, and cook until thickened; season with salt and pepper. Remove from the heat, cover, and set aside.
  2. In a medium skillet over medium-high heat, cook the bacon, stirring occasionally, until lightly browned. Transfer the bacon to a plate, leaving the rendered fat in the pan (if the bacon didn't render enough fat, add a little olive oil). In the same skillet, cook the spinach, stirring occasionally, until wilted. Transfer the spinach to another plate or bowl. In the same skillet, cook the tomatoes, stirring occasionally, until they start to blister and soften.
  3. Butter the baking pans, cocottes, ramekins, or whatever you like to use. Sprinkle the bottom with the breadcrumbs. Arrange the spinach as the bottom layer, then add the bacon bits and tomatoes. Spoon 3 heaping tablespoons of the béchamel into each baking dish. Create a well in the center and gently nestle an egg in each well. Spoon some more béchamel around the eggs.
  4. Place the baking dishes on a baking sheet. Bake for about 10 minutes, until the eggs are barely set. If you don't like runny eggs, bake for 12 minutes instead of 10.
  5. Remove the baking sheet from the oven. Turn the broiler on with a rack placed close to the burner. Sprinkle the cheese on top and broil for about 1 minute, until the cheese is lightly browned.

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.

26 Reviews

Joshua P. April 23, 2023
A bit of work involved and worth the time! Easy to follow, and easy to substitute veggies or cheese as needed. I made this in a soup crock as I don’t have other bakeware handy. Makes 2x, 2-egg servings at this size. Amazingly delicious any time, special occasion or not. Way to go sdebrango!
sdebrango April 23, 2023
Thank you so much Joshua!! I am soooo happy you liked the recipe and although there is some work involved it is worth it in the end!! Thank you again you made my day❤️❤️❤️❤️
Mollylikestocook November 21, 2022
Rich, decadent, elegant and delicious. I prepped breadcrumbs, bechamel, and cooked fillings the day before and then at breakfast all I needed to do was assemble, add an egg, and bake.
sdebrango November 21, 2022
Thank you so much Molly!! So glad you made this and liked it!! I also prep the night before!!! Happy Thanksgiving ❤️
tdorway February 14, 2022
Oh Wow! I wanted to make something special for Valentine's Day. This was a perfect choice. Honestly, you couldn't find better in a 5-star restaurant. My wife wouldn't stop complementing me on the outcome. Absolutely DELICIOUS!!
sdebrango February 14, 2022
I am so happy that you tried my recipe and that you liked it. Thank you so much for the comment I truly appreciate it and a very Happy Valentine’s Day to you both❤️
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.
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.
sdebrango April 5, 2020
Thank you so muchLinda that’s brilliant!!! I will try it.
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.
sdebrango September 30, 2019
Thank you so much!! Hope all is well.
anka September 27, 2019
sdebrango September 27, 2019
Thank you so much Anka!!
inpatskitchen September 27, 2019
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.
sdebrango September 27, 2019
Let me know what you think! Thank you!!
luvcookbooks September 21, 2019
sdebrango September 23, 2019
Raven September 20, 2019
Delicious and easy.
sdebrango September 20, 2019
Thank you so much Raven!!
inpatskitchen August 5, 2019
Beautiful Suzanne!!!
sdebrango August 5, 2019
Hi Pat!! Thank you so much!!