If you love treating yourself to a cozy, restaurant-worthy brunch at home, Herb Baked Eggs are about to become your new go-to recipe. This simple yet elegant dish combines rich, velvety eggs with a splash of cream and plenty of fresh, fragrant herbs for a burst of flavor in every bite. It’s comfort food at its finest, geared for busy mornings or leisurely weekends when you crave something special but fuss-free.
Ingredients You’ll Need
You only need a handful of easy-to-find ingredients to bring the magic of Herb Baked Eggs to life! Each component is thoughtfully chosen — the creamy base, the pop of fresh herbs, and an optional cheesy finish all play a role in making this dish irresistible.
- Eggs (4 large): The stars of the show, choose the freshest eggs you can find for the richest taste and silkiest texture.
- Heavy cream or half-and-half (1/4 cup): Adds luscious creaminess and helps gently set the eggs as they bake.
- Fresh parsley, chopped (2 tablespoons): Brings a cool, grassy brightness that wakes up your palate.
- Fresh chives, chopped (1 tablespoon): Delivers a gentle onion note that harmonizes with the other herbs.
- Fresh thyme leaves (1 tablespoon): Infuses earthy, aromatic undertones and a pop of springtime charm.
- Shredded cheese, such as Gruyère or cheddar, optional (1/2 cup): Melts beautifully over the top and makes the eggs extra decadent if you’re feeling indulgent.
- Salt and black pepper to taste: Essential for brightening and balancing the overall flavor profile.
- Butter (1 tablespoon) for greasing: Prevents sticking and adds a hint of richness to the ramekin edges.
How to Make Herb Baked Eggs
Step 1: Prep Your Oven and Ramekins
Preheat your oven to a cozy 375°F. While it’s warming up, grab four small ramekins or any oven-safe cups you have on hand. Generously butter each ramekin — trust me, this makes unmolding a breeze and adds delicious flavor along the rim.
Step 2: Mix the Cream and Herbs
In a small bowl, combine the heavy cream (or half-and-half) with half of your freshly chopped herbs. Sprinkle in a dash of salt and a few turns of cracked black pepper. This creamy, herb-flecked mixture will gently infuse the eggs as they bake and cook, ensuring every bite is layered with flavor.
Step 3: Crack and Assemble
Carefully crack one egg into each ramekin, taking care not to break the yolk unless you prefer firmer eggs. Pour the herb and cream mixture evenly over each egg. If using, now’s the time to add a generous sprinkle of shredded cheese plus the remaining herbs right on top — your kitchen will already start smelling incredible at this point!
Step 4: Bake Until Just Set
Arrange the filled ramekins on a baking sheet. Slide into the oven and bake for 12 to 15 minutes. Keep a close eye toward the end — you’re looking for set whites but still-jiggly yolks, or bake a few extra minutes for firmer eggs if that’s your style. A short rest after baking helps the eggs finish setting and become even creamier.
How to Serve Herb Baked Eggs
Garnishes
There’s nothing like a sprinkle of extra fresh herbs, a pinch of flaked salt, and a crack of black pepper just before serving Herb Baked Eggs. For a little heat, add a dash of chili flakes or a drizzle of hot sauce. Even a squeeze of lemon zest can add brightness for adventurous taste buds!
Side Dishes
Crusty sourdough toast or buttery croissants are classic partners for soaking up the creamy eggs. For a lighter spread, a simple green salad with lemon vinaigrette, roasted asparagus spears, or a side of sautéed spinach will complete your brunch plate beautifully.
Creative Ways to Present
Serve Herb Baked Eggs straight from their ramekins for a charming, bistro-style experience, or carefully unmold them onto plates for an elevated look. Try individual cast iron skillets or rustic ceramic jars for a cozy farmhouse presentation — no matter how you plate them, these eggs are bound to impress!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the ramekins cool completely, then cover tightly with plastic wrap or lids. Store them in the refrigerator for up to 2 days. The eggs will set a bit more as they sit, but their herby flavor holds up deliciously.
Freezing
While Herb Baked Eggs taste best fresh, you can freeze them if needed. Let them cool, then wrap the ramekins tightly in foil or transfer the eggs to airtight containers. Freeze for up to one month. Thaw in the fridge before reheating for the best texture.
Reheating
To reheat, remove any plastic wrap and warm the ramekins in a 325°F oven for about 10 minutes, or until heated through. Avoid microwaving, as it can turn the eggs rubbery. If you’re short on time, use a lower microwave power and heat in very short bursts, checking often.
FAQs
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but reduce the quantity by about half since dried herbs are more concentrated in flavor. Fresh herbs provide a brighter, more vibrant taste, but feel free to use what you have on hand.
What cheeses work best with Herb Baked Eggs?
Gruyère and cheddar are fantastic, but feel free to experiment with goat cheese, feta, or parmesan for unique flavor twists. Just make sure the cheese melts nicely for that irresistible, gooey finish.
How do I prevent the eggs from overcooking?
Keep a close eye on the eggs toward the end of baking, and remember that they’ll continue to set slightly from residual heat after coming out of the oven. For runnier yolks, check the eggs at 12 minutes and adjust as needed.
Can I make Herb Baked Eggs dairy-free?
Absolutely! Swap heavy cream for your favorite unsweetened, unflavored non-dairy milk, and skip the cheese or use a plant-based alternative. The herbs will still shine and keep the dish satisfying.
Is this dish suitable for a crowd?
This recipe scales up easily. Set up multiple ramekins or use a larger baking dish and adjust the baking time slightly. Herb Baked Eggs make for a showstopping group brunch and can be tailored to everyone’s tastes with different herbs and cheeses.
Final Thoughts
If you’ve been searching for a low-effort, high-reward breakfast to wow your family or just treat yourself, give Herb Baked Eggs a try. Their silky texture, glorious runny yolks, and pop of fresh herbs are pure comfort. Whip up a batch and watch as this simple dish becomes a beloved star in your breakfast repertoire!
Print
Herb Baked Eggs Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These herb baked eggs are a delightful and flavorful breakfast or brunch option. Creamy eggs with a blend of fresh herbs and cheese, baked to perfection for a satisfying meal.
Ingredients
Eggs:
- 4 large eggs
Cream Mixture:
- 1/4 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh thyme leaves
Additional:
- 1/2 cup shredded cheese (such as Gruyère or cheddar, optional)
- Salt and black pepper to taste
- 1 tablespoon butter for greasing
Instructions
- Preheat and Prepare: Preheat the oven to 375°F. Grease four small ramekins.
- Mix Cream: In a bowl, combine cream, half of the herbs, salt, and pepper.
- Assemble Eggs: Crack an egg into each ramekin, pour the cream mixture over eggs. Add remaining herbs and cheese.
- Bake: Place ramekins on a baking sheet. Bake for 12-15 minutes until eggs are set.
- Serve: Let cool slightly before serving.
Notes
- Use fresh herbs for best results.
- Substitute heavy cream with milk for a lighter option.
- Enhance with spinach or mushrooms for variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 ramekin
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg
