Recipe courtesy of Daniel Breaker

Baked Eggs

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 8 servings
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3 tablespoons butter, melted

8 eggs 

8 tablespoons heavy cream 

Kosher salt and freshly cracked pepper 

Assorted toppings: shredded Cheddar cheese and crispy chorizo (see Cook's Note); diced lox and scallions; sauteed sliced mushrooms; 1-inch pieces of steamed asparagus; crumbled feta and chopped chives 


Special equipment:
8 small ramekins
  1. Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
  2. Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
  3. Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
  4. Carefully remove the ramekins from the water bath. Let cool slightly before serving.

Cook’s Note

To crisp up the chorizo, slice the chorizo on the bias and saute in a large pan over medium heat, stirring often, until crispy, 4 to 6 minutes.

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