introduction
I like this simple Parmesan Baked Eggs dish because it is quick and full of flavor. It uses common herbs and cheese and cooks in ramekins for a neat, hot breakfast or light meal. If you like quick egg dishes, you might also enjoy air fryer garlic parmesan chicken skewers.
why make this recipe
This recipe is fast, needs few ingredients, and makes creamy eggs with a light herb touch. It is great when you want a warm, cheesy breakfast without a lot of work.
how to make Parmesan Baked Eggs
Ingredients :
- 1/2 tablespoon butter
- 1/2 teaspoon oil
- 1 shallot, minced
- 1 tablespoon fresh rosemary, minced
- 1/2 tablespoon fresh thyme, minced
- 1/2 teaspoon sea salt
- 6 eggs
- 1 tablespoon heavy cream
- freshly grated Parmesan cheese
Directions :
- Heat butter and oil in a small saucepan.
- Add the minced shallot and sauté until soft and fragrant, about 3 to 5 minutes.
- Add the minced rosemary, minced thyme, and sea salt, then remove from heat and stir to combine.
- Preheat the oven to 375 degrees Fahrenheit.
- Put about 1 teaspoon of butter in the bottom of each of three ramekins and place them in the oven until the butter melts.
- Remove the ramekins from the oven.
- Add 1 teaspoon of heavy cream to each ramekin.
- Crack two eggs into each ramekin without breaking the yolks.
- Sprinkle the herb and shallot mixture over each ramekin.
- Return the ramekins to the oven and bake for about 7 minutes.
- Turn on the broil setting and broil for another 1 to 2 minutes until the egg whites are set and the yolks are still soft.
- Let the ramekins stand for 3 to 5 minutes before serving.
- Season with salt and pepper to taste.
how to serve Parmesan Baked Eggs
Serve the eggs hot in the ramekins. Add extra grated Parmesan on top and a grind of black pepper. They pair well with toast, a simple salad, or roasted vegetables.
how to store Parmesan Baked Eggs
Cool the eggs, cover the ramekins with plastic wrap or lids, and store in the fridge for up to 2 days. Reheat gently in a low oven or microwave until warm.
tips to make Parmesan Baked Eggs
– Use fresh herbs for the best flavor.
– Do not overbake if you want runny yolks; watch the oven closely during broil.
– Use small ramekins so the eggs fit comfortably and cook evenly.
– Add cheese just before serving for a fresh melt and flavor.
variation
You can add a spoon of tomato sauce or chopped spinach under the eggs before baking. Swap Parmesan for Gruyère or cheddar for a different cheese note.
FAQs
Q: Can I make this for more people?
A: Yes. Use more ramekins and keep the same method. Watch the oven as bake time may change slightly.
Q: Can I use dried herbs instead of fresh?
A: You can, but use less dried herb (about one-third the amount) because dried herbs are stronger.
Q: Can I prepare these ahead of time?
A: You can assemble them without baking, cover, and refrigerate for a few hours. Bake just before serving and add broil time as needed.
Q: What if I like firm yolks?
A: Bake a few minutes longer before broiling, and watch until the yolks reach the firmness you want.
Conclusion
This Parmesan Baked Eggs recipe gives a fast, tasty meal with simple steps and big flavor—perfect for busy mornings or a light dinner. For another creamy take on baked eggs, see Creamy Parmesan Baked Eggs – Jo Cooks.