Baked Eggs

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  • Level: Easy
  • Total: 19 min
  • Prep: 10 min
  • Cook: 9 min
  • Yield: 4 servings
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1 teaspoon vegetable oil

1 small shallot, thinly sliced

8 fresh eggs, at room temperature

1 plum tomato, seeded and finely diced

1 tablespoon butter

1/3 cup 35-percent whipping cream

Salt and freshly ground black pepper

1/2 bunch fresh chives, finely sliced

4 slices toast


  1. Preheat the oven to 350 degrees F.
  2. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
  3. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.