For me, food doesn’t always have to be a quick and easy affair. I enjoy the taste of meat that’s been slow-cooked for hours, or bread whose yeasted dough has rested overnight.
That said, I can definitely appreciate a quick and effortless meal, especially when it’s incredibly delicious.
These baked eggs with fresh herbs don’t have to be reserved for a special occasion, even if they look all formal set up in those pretty little ramekins.
They’re so simple to make and they give a whole new meaning to creamy, dreamy eggs.
I first saw the idea for these baked eggs, or les oeufs en cocotte as the French say, on my sweet friend Marissa’s blog Pinch and Swirl.
I’ve had baked eggs before where I’ve whisked up some eggs with milk and cheese and baked them in a casserole dish, but I love the elegant and simple approach of baking individual eggs in ramekins.
I also love that the egg isn’t beaten first because the creaminess of the egg, both the whites and yolks, is incredible when it’s baked intact like that.
You can use any variety of fresh herbs that you desire, but my personal favorite are chopped chives and basil.
To make these baked eggs, I simply butter my ramekins, add a teaspoon of milk to each one, then drop in an egg, a pinch of salt and pepper, and a sprinkle of the fresh herbs.
They’re then placed under the broiler for about 6 minutes, then left on the counter to set for a couple of minutes.
Some crumbled goat cheese adds another layer of creaminess and indulgence to these baked eggs for the ultimate breakfast treat!
Eggs baked in ramekins and topped with fresh herbs and cheese.
- 6 eggs
- 2 tbsp unsalted butter softened
- 6 tsp whole milk or heavy cream
- pinch of coarse salt and freshly ground pepper
- 3 sprigs of chives finely chopped
- 4 to 5 basil leaves cut into ribbons, chiffonade
- 2 oz goat cheese optional, crumbled
Turn on your oven's broiler setting. Butter 6 ramekins with the softened butter.
Pour a teaspoon of milk into each ramekin. Crack open an egg into each ramekin.
Sprinkle a pinch of salt and pepper over each egg. Distribute a mix of the chopped herbs among the four ramekins.
Set the ramekins right under the broiler and heat for about 6 minutes, or until the eggs have set.
Immediately top the eggs with the crumbled goat cheese, then let the eggs rest on the counter for a couple of minutes before serving.