How to make perfect baked eggs with parmesan cheese, fresh herbs and a little cream. Jump to the Parmesan Baked Eggs Recipe with Thyme and Rosemary or read on to see our tips for making them.
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Tips and Tricks for How to Bake Eggs in the Oven
- Use a water bath. We like to cook the eggs using a hot water bath. I know this seems like an unusual step, but it helps to gently cook the eggs so they cook all the way through. To set up the water bath, find a baking dish that fits the number of ramekins you plan to use — in our recipe below, this is four ramekins. Assemble the baked eggs then place the ramekins into the baking dish. Just before sliding into the oven, pour enough hot water into the baking dish so that water comes about halfway up the sides of the ramekins. Use either very hot tap water or water that has been heated until just before boiling.
- Add cream. We spoon about a tablespoon of cream on top of the eggs before baking. This not only adds flavor, it provides a little insurance against the yolk drying out in the oven.
- Keep an eye on them. The bake time for cooking eggs in the oven will vary depending on how set you want your yolks. Set whites with runny yolks is my personal favorite. For runny yolks you are looking at 12 to 15 minutes. For soft cooked yolks it will be somewhere between 15 and 18 minutes and for hard cooked, about 20 minutes.
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Recipe updated, originally posted January 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Parmesan Baked Eggs Recipe with Thyme and Rosemary
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.
You Will Need
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.
Adam and Joanne's Tips
- Cooking the eggs in a water bath helps to gently cook the eggs all the way through. It seems like an unusual step, but it’s simple and only requires very hot tap water.
- Lining the baking dish with a clean dish towel keeps the ramekins from sliding when carrying the dish — a nice tip picked up from Emma at The Kitchn.