Breakfast just got a whole lot better with these Herbed Baked Eggs! Fresh eggs, cream, butter, garlic, and herbs come together in a dish that’s just as fabulous for a relaxed weekend brunch as it is for a light supper.
This recipe is one that we enjoy often at our home. It’s quick and simple, yet always feels just a little special. Whether I’m making it for a weekend morning or putting together an easy supper, these baked eggs are always a good choice. If you’ve never tried oven-baked eggs with herbs before, you’re in for a treat. The cream and butter give the eggs a rich, velvety texture, while the herbs add a nice punch of flavor.
I think it would be great for a springtime supper with sauteed spinach on the side and some of my warm honey wheat bread and homemade butter. BeeBop, on the other hand, doesn’t think much of anything would be good with sauteed spinach on the side. He’s a real meat-and-potatoes kind of guy. But he likes the baked eggs for breakfast…as long as there’s some spicy sausage or bacon on the plate.
Recipe Snapshot: Herbed Baked Eggs
Cuisine: American
Cooking Method: Oven
Total Time: 15 Minutes
Servings: 2
Primary Ingredient(s): Eggs, cream, butter, herbs, Parmesan
Skill Level: Easy
What Makes This Recipe Special
Oven baked eggs, also known as “shirred” eggs, are a noted part of classic cuisine. This style of cooking traces back to the French dish œufs en cocotte, in which eggs are gently baked with cream in small dishes until just set. It’s a simple method, but when done properly, it produces something rich and elegant.
In this recipe, the eggs are baked in cream and butter, which gives them a soft, velvety texture you simply don’t get from frying or scrambling. The whites set delicately while the yolks stay tender, and that contrast is what makes the dish so appealing.
The herbs are just as important. A combination of parsley, thyme, and rosemary adds depth without overwhelming the eggs.
Ingredient Notes
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- Heavy Cream – Look for “heavy whipping cream” in the dairy case. It really is necessary for this recipe because of the higher fat content.
- Butter – Just one tablespoon is all you need.
- Eggs – They’re the star of this recipe, so get the freshest ones you can find. Bonus points if they’re homegrown and free-range.
- Parsley, Rosemary, and Thyme – (Yes, now I’m humming Scarborough Fair…) fresh herbs are best in this recipe, although dried can be substituted in a pinch.
- Parmesan Cheese – Freshly grated from a block is best. If you have real Parmigiano Reggiano, definitely use it.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
- Change the Herbs – The parsley, thyme, and rosemary are a classic combination, but you can easily adjust to whatever you have. I especially enjoy chives and dill in this recipe.
- Include Cooked Meats – For a heartier dish, add a small amount of cooked sausage, bacon, or diced ham to the baking dishes before adding the eggs. It turns this into a more substantial breakfast or supper.
- Use Half-and-Half – Half-and-half can be used in place of heavy cream, but the texture will be slightly less rich. I don’t recommend going any lower in fat than half-and-half.
- Adjust the Portion Size – You can easily make this with one or two eggs per dish instead of three. Just keep a close eye on the cooking time since smaller portions will cook more quickly.
How to Make Herbed Baked Eggs
Preheat the Broiler
STEP 1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Prep the Herbs and Eggs
STEP 2. Finely mince the garlic and herbs. Combine the garlic, thyme, rosemary, parsley, and Parmesan in a small bowl and set aside.
STEP 3. Carefully crack 3 eggs into each of two small bowls or cups without breaking the yolks (you won’t be baking in these cups). It’s very important to have all the eggs ready to go before you start cooking.
Pro Tip
Personally, I really dislike working with fresh, raw garlic first thing in the morning. That really strong smell before I’ve had my coffee – no. Cooked garlic is fine but mincing raw garlic in the early morning…yuck. So, when I know that I’m going to make these eggs for breakfast, I plan a little ahead and do the garlic-herbs-cheese step the night before when I’m cooking supper and put it in a container in the fridge for the next day. Problem solved!
Prepare the Baking Dishes and Add Eggs
STEP 4. Place two individual baking dishes – such as mini-skillets or small gratin dishes – on a baking sheet.
STEP 5. Add one tablespoon cream and 1/2 tablespoon of butter to each dish.
STEP 6. Place the dishes or skillets under the broiler for about 3 minutes, until hot and bubbly.
STEP 7. Carefully remove the baking pan with the skillets or dishes from the oven and quickly, but carefully, pour 3 eggs into each gratin dish. Sprinkle each evenly with the herb mixture, then sprinkle liberally with salt and pepper.
STEP 8. Place back under the broiler for 5 to 6 minutes, until the egg whites appear almost cooked. It may take longer depending on how long it took you to get the eggs into the dishes and the herb mixture on top. Rotate the baking sheet halfway through the cooking time if the eggs seem to be cooking unevenly. The eggs will continue to cook after you take them out of the oven. Allow the eggs to set for 1 minute before serving.
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Recipe Tips
- Use small, shallow baking dishes – Mini skillets or gratin dishes work best because they help the eggs cook evenly. Deep dishes can leave you with overcooked whites before the centers are ready.
- Start with hot cream and butter – Letting the cream and butter heat under the broiler before adding the eggs gives you a head start on cooking and helps the eggs set properly from the bottom up.
- Watch closely – The difference between perfectly set and overcooked is a matter of a minute or less. Stay nearby and check frequently toward the end of the cooking time.
- Don’t skip the rest time – Letting the eggs sit for about a minute after coming out of the oven allows the residual heat to finish setting the whites without overcooking the yolks.
- Prep the herbs ahead if you like – If mornings are busy, you can mix the garlic, herbs, and cheese the night before and refrigerate it. That way everything is ready to go when you start cooking.
- Use egg whites only — It’s possible to make this recipe with egg whites only, but it won’t be nearly as delicious 😊
Recipe Troubleshooting Tips
- Egg whites are undercooked, but yolks are getting too firm. The heat is probably too high, or the dishes are too close to the broiler. Move the rack slightly farther down and cook a bit longer at a gentler heat.
- Eggs cooked unevenly. Broilers often have hot spots. Rotate the baking sheet halfway through cooking to help everything cook evenly.
- Cream looks separated or oily. This can happen if the heat is too intense or if a lower-fat dairy was used. Stick with heavy cream and avoid placing the dishes too close to the heat source.
- Eggs are overcooked. Even one extra minute can take the yolks from tender to firm. Remove them from the oven when the whites are just set, and they’ll continue to cook slightly as they rest.
- Eggs sticking to the dish. Make sure the butter is fully melted and coats the bottom of the dish before adding the eggs. That helps prevent sticking and adds flavor.
Serving Suggestions
This recipe, along with a side of toast or English muffins, is really a meal in itself. However, it’s also delicious when you add some bacon or sausage on the side and a serving of hashbrowns. Try it with sauteed spinach or chard, too!
If you enjoy simple egg dishes, you might also like my Eggs in Purgatory, which offers a slightly more robust, tomato-based take on baked eggs. And for a heartier breakfast spread, serve these alongside my hash brown casserole for a classic combination.
Storing Leftovers
Baked eggs are best enjoyed soon after they come out of the oven, while the whites are just set and the yolks are still tender. That’s when the texture is best.
If you do have leftovers, cover and refrigerate them for up to one day. Reheat gently in a low oven or briefly in the microwave, just until warmed through. Keep in mind that the eggs will cook even more during reheating.
Freezing is not recommended. The texture of the eggs and cream doesn’t hold up well after thawing.
Questions About Herbed Baked Eggs
I depends a lot on just how done you like your eggs. They can go from almost raw to overdone in less than a minute, so it’s best to watch closely. If you jiggle the pan and they slosh around, they’re definitely not done. But if you touch one, and it bounces back, they’re probably overdone. I bake these eggs for 5 to 6 minutes or until the whites appear translucent and are almost set. They’ll continue to cook after you remove them from the oven. This gives a nicely cooked white with a slightly runny yolk.
I often use the Lodge 5-inch “mini” skillets or a couple of small gratin dishes. Any small oven-proof dish will work. You can also adjust the recipe to cook only two eggs per dish or even one egg in a very small ramekin.
Baked eggs are called shirred eggs or oeufs en cocotte in classic French cooking. Oeufs en cocotte are baked in small dishes with cream, sometimes with herbs, cheese, or other additions. It’s the traditional version of what we commonly call baked or shirred eggs.
These are best made fresh. You can prepare the herb and cheese mixture in advance, but the eggs themselves should be baked just before serving.
More Recipes You’ll Like
Traditional Southern Deviled Eggs
Eggs in Purgatory
Herbed Egg Salad
Creamed Mushrooms with Poached Eggs
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Herbed Baked Eggs
Ingredients
- ¼ teaspoon minced fresh garlic
- ¼ teaspoon minced fresh thyme leaves
- ¼ teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan cheese
- 6 eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- Salt and pepper
Instructions
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley and Parmesan and set aside.¼ teaspoon minced fresh garlic, ¼ teaspoon minced fresh thyme leaves, ¼ teaspoon minced fresh rosemary leaves, 1 tablespoon minced fresh parsley, 1 tablespoon freshly grated Parmesan cheese
- Carefully crack 3 eggs into each of 2 small bowls or cups without breaking the yolks (you won’t be baking in these).6 eggs
- Place 2 individual skillets or gratin dishes on a baking sheet.
- Place 1 tablespoon cream and 1/2 tablespoon butter in each dish.2 tablespoons heavy cream, 1 tablespoon butter
- Place under the broiler for about 3 minutes, until hot and bubbly.
- Remove the pan from the oven and quickly, but carefully, pour 3 eggs into each gratin dish. Sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.Salt and pepper
- Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. Allow to set for 1 minute before serving.
Notes
- Use the freshest eggs you can find for the best flavor and texture. Since eggs are the main ingredient, quality makes a noticeable difference.
- Heavy cream is recommended for this recipe. Its higher fat content helps create a smooth, velvety texture and prevents separation during cooking.
- Keep a close eye on the eggs while they’re under the broiler. They cook quickly, and even a minute too long can result in firm yolks instead of soft, tender centers.
- You can prepare the herb, garlic, and Parmesan mixture ahead of time and refrigerate it until ready to use.
- Adjust the number of eggs per dish if desired, but be aware that smaller portions will cook more quickly.
- Best served immediately after baking. The texture is at its peak when the whites are just set and the yolks remain slightly soft.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m going to try these this morning. I’m going to add shallots in place of the garlic since i don’t like raw garlic in my eggs either!
Caey – I love the taste of garlic in this recipe, I just don’t like to work with it early in the morning. That’s why I try to prepare the night before. You can also substitute a small amount of garlic powder for the fresh garlic. I’ve done that with good results as well.
Hi Merrill,
If you try the recipe, do let me know how you liked it.
Thanks for stopping by. This is my first attempt at a blog and I’m having lots of fun doing it.
I punched it all into my trusty Weight Watchers Recipe Builder online and came up with 8 points using the half n half. At my size, I have 35 pts so I could deal with it. Wifey on the other hand, would strangle me. Tristan and I will just have to share.
Garlic? I just have a good garlic press. Squish, toss, and hold your nose!
It looks like you have your own herb garden from the pictures. I need to break down and do that. For now, I buy at the store, pull what I need, portion out the rest into baggies, and freeze it. Seems to work, ok if you use them within 60 days.
I’m going to try this one next Saturday. All I will need is the halfnhalf and the good Parmesan (as opposed to what the boys put on pizza).
Great blog, Lana Nana!
Merrill
Now, you know that you can purchase some really good cheese with garlic and herbs already added in there. No need to chop the night before, or risk the ultimate appetite suppressant. Just crumble over the eggs, and bake. Easy, and not queezy.
Add some fresh fruit on the side, and wow!
Looks like a Saturday morning is calling my name.
Miss P