Baked Boursin Eggs are whole eggs baked around a wheel of herbed Boursin cheese, then mashed into a creamy scramble that's perfect for serving on avocado toast. The cheese melts into the eggs as they cook, infusing them with garlic and herb flavor.
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Preheat your oven to 350°F (175°C).
Place the wheel of Boursin cheese in the center of a small baking dish.
Crack 8 to 10 eggs into the dish, surrounding the cheese.
Bake for 15 to 17 minutes, until the egg whites are set but the yolks are still slightly jammy.
Remove from the oven and use a fork to mash the eggs and cheese together until creamy and combined.
Season with a little salt and sprinkle with freshly chopped chives.
Serve immediately, spread over avocado toast and topped with chili crisp and hot honey if desired.
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a skillet over low heat or in a 325°F oven until warm.
shallow baking dish (8×10 or 9×13 inches)
Yes, you can bake the eggs and cheese the night before, then reheat gently over low heat or in the oven before serving.
Bake at 350°F (175°C) until the egg whites are set but the yolks are still slightly soft, about 12–15 minutes.
Yes, try cream cheese mixed with fresh herbs, or any soft herbed cheese spread. Adjust quantity based on the cheese's moisture content.
This serves 3–4 people as a main dish, or 5–6 as part of a larger brunch spread.
Bake the eggs whole around the Boursin wheel, then mash and fold everything together after baking to create a creamy scramble.
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