You can just as easily make baked eggs for one or for many. It’s all dependent on how many ramekins you have on hand. We add one egg to each ramekin. Our ramekins are 2 to 3 ounces. If you have larger ramekins (5 to 10 ounces), you can add up to three eggs. Optional ingredients include cooked mushrooms, onions, cooked bacon, ham, diced tomatoes or marinara sauce. Simply add one or more to the bottom of the ramekin before cracking in the egg.
1 tablespoon butter for buttering ramekins
1/4 teaspoon minced garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
4 large eggs
Salt and fresh ground black pepper
4 tablespoons heavy cream, optional
2 tablespoons freshly grated Parmesan
Toasted French bread for serving
Position an oven rack in the middle of the oven and heat the oven to 375 degrees F. Find a baking dish that fits 4 ovenproof ramekins or small baking dishes. Lightly butter all 4 ramekins.
In a small bowl, stir the garlic, thyme and rosemary together. Divide between ramekins.
Crack one egg into each ramekin and sprinkle eggs with a pinch of salt and a grind or two of fresh pepper. Spoon a tablespoon of cream over each egg then finish by scattering parmesan on top.
Place all four ramekins into the baking dish. Pour hot water — very hot tap water is fine — into the baking dish so that the water comes halfway up the sides of the ramekins.
Carefully slide the baking dish with the ramekins into the oven using the middle rack. Bake until the whites are set and the yolks are cooked to your liking — 12 to 15 minutes for runny yolks, 15 to 18 minutes for soft cooked yolks and about 20 minutes for hard yolks. Remove the ramekins and serve with toasted bread for dipping.