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Baked eggs cooked in greased ramekins at 375°F until the whites set and yolks stay runny—a simple, scalable brunch dish finished in 7 to 15 minutes and topped with cheese, herbs, and vegetables.
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Preheat the oven to 375°F.
Grease your ramekin(s) with olive oil — use about 1/2 teaspoon per 4.5-inch ramekin. You want them to be fairly oily.
Crack the eggs into the ramekin(s). Use 2 eggs per 4.5-inch ramekin, 3 to 4 eggs in a 6-inch oven-safe skillet, or 1 egg per muffin cup if using a muffin tin.
Place the ramekins on a baking sheet and transfer to the oven.
Bake for 7 to 15 minutes, or until the whites are just set. Pull them out when they still look slightly underdone — they will continue to set as they cool, keeping the yolk runny.
Sprinkle with desired toppings and season with salt and pepper. Serve immediately.
Written automatically by CookOS, not by the creator.
ramekins (4.5-inch or 6-inch) · oven-safe skillet (optional, 6-inch) · muffin tin (optional) · baking sheet
Written automatically by CookOS, not by the creator.
Pull the ramekins from the oven at 7 to 15 minutes when the whites still look slightly underdone. They will continue to set as they cool, keeping the yolk runny.
Baked eggs are best served immediately after cooking. They do not reheat well and are quick to prepare fresh.
Use 2 eggs per 4.5-inch ramekin, 3 to 4 eggs in a 6-inch oven-safe skillet, or 1 egg per muffin cup. Adjust baking time slightly depending on vessel size and depth.
Feta cheese, fresh herbs, microgreens, peas, sautéed asparagus, cherry tomatoes, basil, pesto, roasted butternut squash, and sautéed mushrooms all complement baked eggs well.
Standard 4.5-inch ramekins work well, but you can also use 6-inch oven-safe skillets or muffin tins. Ensure any vessel is oven-safe.
