Prepare the accompaniments: Place bacon, cheese, green onions and avocado into separate bowls and cover. Place red onion, yellow pepper and mango into a small bowl, add a splash of red wine vinegar and a sprinkle of salt, toss and transfer to another small bowl. Dice the cherry tomatoes and toss with a drizzle of balsamic vinegar and salt before transferring into another small bowl.
Prepare the baked eggs: Crack eggs into two small bowls, two eggs per bowl. Set aside.
Place oven rack in the top position and turn the oven to broil. Lightly butter two ramekins or other small oven-safe dishes and add ½ teaspoon of butter and 1 tablespoon of cream into each.
Place the dishes on a baking sheet and transfer to the oven. Watch them closely - the butter will melt and when it and the cream begins to bubble, immediately remove from the oven.
Working quickly, add two eggs to each dish along with a sprinkle of the prepared herbs, salt, pepper and finally, the grated Parmesan. Return the dishes to the oven and cook until eggs whites set and the tops are bubbly and golden.
Toast slices of brioche and butter them. Cut each slice lengthwise into four rectangular slices.
Present baked eggs immediately with accompaniments and brioche toast solders.
How To Make Baked Eggs
Ingredients
4 large eggs, room temperature
1 tablespoon butter, room temperature
2 tablespoons 35% cream
2 tablespoons assorted fresh herbs, chopped
¼ cup Parmesan cheese, grated
For the accompaniments:
1 avocado, peeled and diced
½ cup cheddar cheese, grated
3 green onions, chopped
6 rashers of bacon, cooked and chopped
½ cup cherry tomatoes, chopped
1 tablespoon balsamic vinegar
1 peach, diced
½ yellow bell pepper, chopped
¼ red onion, diced
1 tablespoon of red wine vinegar
kosher salt and black pepper to taste
For the toast soldiers:
4 slices of brioche
butter
Directions
Prepare the accompaniments: Place bacon, cheese, green onions and avocado into separate bowls and cover. Place red onion, yellow pepper and mango into a small bowl, add a splash of red wine vinegar and a sprinkle of salt, toss and transfer to another small bowl. Dice the cherry tomatoes and toss with a drizzle of balsamic vinegar and salt before transferring into another small bowl.
Prepare the baked eggs: Crack eggs into two small bowls, two eggs per bowl. Set aside.
Place oven rack in the top position and turn the oven to broil. Lightly butter two ramekins or other small oven-safe dishes and add ½ teaspoon of butter and 1 tablespoon of cream into each.
Place the dishes on a baking sheet and transfer to the oven. Watch them closely - the butter will melt and when it and the cream begins to bubble, immediately remove from the oven.
Working quickly, add two eggs to each dish along with a sprinkle of the prepared herbs, salt, pepper and finally, the grated Parmesan. Return the dishes to the oven and cook until eggs whites set and the tops are bubbly and golden.
Toast slices of brioche and butter them. Cut each slice lengthwise into four rectangular slices.
Present baked eggs immediately with accompaniments and brioche toast solders.
How To Make Baked Eggs
5 / 5. 2
Eggs, heavy cream and butter given a quick bake under the broiler for a soft-textured finish, then served with assorted toppings and toast soldiers…
The perfect start to the perfect day is just moments away. Here’s HOW TO MAKE BAKED EGGS!
Like so many of our posts, it all began with the most basic of ideas: let’s do an easy egg recipe. In true Weekend at the Cottage fashion, we’re not only going to show you HOW TO MAKE BAKED EGGS, we’re going to do so using the best ingredients, prepared in an easy-to-follow way, producing an exceedingly delicious result. This breakfast or brunch idea works any time and is guaranteed to please!
Before we go through the simple steps of making baked eggs, make sure to swing back and check out some of our other very popular recipes that feature one of our favourite ingredients, eggs. We know you’ll also love this PERFECT OMELETTE, our fabulous EASY EGGS BENEDICT, and this ASPARAGUS FRITTATA.
Let’s continue, shall we? Here’s HOW TO MAKE BAKED EGGS:
INGREDIENTS
For the baked eggs themselves, it takes just five ingredients. Add in a finish of chopped fresh herbs, some bread to toast, and a sprinkle of Parmesan cheese for added flavour, it’s a total of eight ingredients. Looking at the shopping list for this recipe, you may need to add Parm and heavy cream to the list, and maybe the fresh herbs if yours aren’t up in the garden yet. As always, try to use organic products whenever you can; you will taste the difference.
BAKING DISH
To bake eggs, you’re going to need small, shallow, oven-safe dishes. I found the fluted ramekins we used in a discount store, but no need to go out and purchase something new. You can also make baked eggs in a shallow pan, muffin tins (one egg cooked in each muffin cup), or triple the recipe to a dozen eggs in one baking pan and serve a crowd.
EGGS
We’re calling for large eggs, as we do in all of our recipes, but this isn’t a baked good, so you can use extra-large eggs if you prefer. Looking at their nutrition facts, we love how eggs are packed with protein, iron, vitamin A and vitamin D. As mentioned above if you can track down organic eggs, all the better.
For best results, begin the recipe with your eggs at room temperature and don’t skip the important step of cracking the eggs before preparing each dish. This is key when you quickly transfer them into the heated casserole dishes.
FRESH HERBS
Feel free to gather any fresh herbs you have on hand. We used parsley, chives and dill, but basil, oregano, and cilantro also work perfectly in this application.
TOPPINGS FOR BAKED EGGS
Although you might be tempted to simply serve the baked eggs with nothing more than our recommended brioche toast soldiers, we’re hoping you take a bit of extra time to prepare several toppings, adding layers of flavour to this dish. We also like them with a drop or two of a hot sauce or our famous BBQ SAUCE.
Here are some of the toppings we often serve:
CHEESE – We grated marbled Canadian cheddar for this story, but other cheese options work too. Try Gruyère, feta cheese, havarti, additional Parmesan and even crumbled goat’s cheese.
BACON – We swear that chopped, crispy, thick-cut bacon was invented for this dish… try it!
AVOCADO – The addition of diced avocado adds a rich flavour that partners perfectly with the cheese and bacon. You can also serve these eggs with our fab AVOCADO TOAST.
SIMPLE SALSA – Diced mango, red onion and red pepper give the dish a fruity zing. Click the link to watch our short video on how to make a PEACH SALSA.
WAIT! THERE’S MORE!
CHOPPED GREEN ONIONS – Something as simple as chopped green onions adds a welcome flavour to the baked eggs.
BALSAMIC CHERRY TOMATOES – Adding vine-ripened cherry tomatoes tossed with a bit of balsamic is an absolute cherry (tomato) on top.
VEGGIES – We’re really loving the idea of presenting these eggs with a healthy salad, crafted with cucumber, spinach, zucchini and sprouts.
Of course, you may be reading this thinking “But what about sautéed mushrooms, corn and black bean salsa, chopped gravlax, sundried tomatoes, or even warmed olives?” Yes, yes and YES – virtually anything savoury will work.
BRIOCHE TOAST – We decided to toast up slices of brioche for that slightly sweet eggy taste. Cutting the toasted slices into soldiers allows you to dip these crunchy toast batons into the soft-cooked eggs and all the accompaniments. Crusty bread of any kind is an unbelievably tasty treat when dipped into that mix of egg yolks, bubbly heavy cream and melted butter.
Additionally, this egg dish idea is so tasty, we suggest you PIN the recipe to a favourite breakfast or brunch board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
That’s HOW TO MAKE BAKED EGGS – a spectacularly delicious breakfast or brunch is just waiting to start your next perfect day!
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Ingredients
4 large eggs, room temperature
1 tablespoon butter, room temperature
2 tablespoons 35% cream
2 tablespoons assorted fresh herbs, chopped
¼ cup Parmesan cheese, grated
For the accompaniments:
1 avocado, peeled and diced
½ cup cheddar cheese, grated
3 green onions, chopped
6 rashers of bacon, cooked and chopped
½ cup cherry tomatoes, chopped
1 tablespoon balsamic vinegar
1 peach, diced
½ yellow bell pepper, chopped
¼ red onion, diced
1 tablespoon of red wine vinegar
kosher salt and black pepper to taste
For the toast soldiers:
4 slices of brioche
butter
Directions
Prepare the accompaniments: Place bacon, cheese, green onions and avocado into separate bowls and cover. Place red onion, yellow pepper and mango into a small bowl, add a splash of red wine vinegar and a sprinkle of salt, toss and transfer to another small bowl. Dice the cherry tomatoes and toss with a drizzle of balsamic vinegar and salt before transferring into another small bowl.
Prepare the baked eggs: Crack eggs into two small bowls, two eggs per bowl. Set aside.
Place oven rack in the top position and turn the oven to broil. Lightly butter two ramekins or other small oven-safe dishes and add ½ teaspoon of butter and 1 tablespoon of cream into each.
Place the dishes on a baking sheet and transfer to the oven. Watch them closely - the butter will melt and when it and the cream begins to bubble, immediately remove from the oven.
Working quickly, add two eggs to each dish along with a sprinkle of the prepared herbs, salt, pepper and finally, the grated Parmesan. Return the dishes to the oven and cook until eggs whites set and the tops are bubbly and golden.
Toast slices of brioche and butter them. Cut each slice lengthwise into four rectangular slices.
Present baked eggs immediately with accompaniments and brioche toast solders.
