Prepare the baked eggs: Crack each serving of two eggs into a small bowl and set aside. Place oven rack in top position and turn oven to broil. Add ½ teaspoon of butter and 1 tablespoon of cream into each casserole dish. Place the dishes on a baking sheet and transfer to the oven. Watch them closely - when the butter and cream begin to bubble, immediately remove the dishes from the oven. Working quickly, add two eggs to each dish along with a sprinkle salt, pepper and finally, the grated parmesan. Return the dishes to the oven and cook until the egg whites set and the tops are bubbly and golden.
Toast the brioche slices and butter them. Cut each slice into four rectangular strips.
Serve baked eggs immediately with chopped herbs and brioche soldiers.
Easy Baked Eggs
Ingredients
For the baked eggs, serving 2:
4 extra-large eggs, room temperature
1 tablespoon butter, room temperature
2 tablespoons 35% cream
2 tablespoons assorted fresh herbs, chopped
¼ cup Parmesan cheese, grated
salt and pepper to taste
For the toast soldiers:
4 slices of brioche
butter
Directions
Prepare the baked eggs: Crack each serving of two eggs into a small bowl and set aside. Place oven rack in top position and turn oven to broil. Add ½ teaspoon of butter and 1 tablespoon of cream into each casserole dish. Place the dishes on a baking sheet and transfer to the oven. Watch them closely - when the butter and cream begin to bubble, immediately remove the dishes from the oven. Working quickly, add two eggs to each dish along with a sprinkle salt, pepper and finally, the grated parmesan. Return the dishes to the oven and cook until the egg whites set and the tops are bubbly and golden.
Toast the brioche slices and butter them. Cut each slice into four rectangular strips.
Serve baked eggs immediately with chopped herbs and brioche soldiers.
Easy Baked Eggs
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Eggs, cream and butter flashed under the broiler for a soft-textured bake!
Breakfast just got easy thanks to these EASY 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 crafted it so it would be as easy as possible. EASY BAKED EGGS are guaranteed to please!
As you read on, just remember – the baked eggs are a cinch so keep serving them simple too. Serve them with nothing more than freshly squeezed juice and coffee or tea if you care for either.
If you do want to add more excitement to your morning go ahead and zip up our CHERRY MINT or APPLE CARROT BANANA SMOOTHIES. Lastly maybe some kinda fresh fruit. Since you’re already using the broiler, what about GRILLED GRAPEFRUIT? Let your imagination run wild.
Back to these EASY BAKED EGGS. Here are a few tips:
WHAT YOU’LL NEED:
As you can see, nothing complicated or tough to find for this recipe. We do include the fresh herbs as an optional item for garnish. Feel free to gather whichever fresh herbs you have on hand. We tried the recipe with parsley, dill and chives but basil, sage, thyme and cilantro will work well too!
THE DISH
You’re going to need shallow, oven-safe dishes to bake the eggs. I found the ones we used on Amazon, links are listed below. Ramekins will work just as well. When preparing, you’ll need one dish for each guest. We baked two eggs in each, but could easily have done three if you’re very hungry.
THE EGGS
As in all our recipes, we’re calling for extra-large eggs, and if you can track down organic ones, all the better. For best results, start the recipe with your eggs at room temperature and don’t skip the important step of cracking the eggs into separate bowls beforehand – this is key to minimize transfer time into the heated casserole dishes.
MAKE A TOAST
We decided to toast up slices of a favourite white bread but all breads will work. Trying these EASY BAKED EGGS with brioche, challah and multi-grain breads will be just as tasty and easy!Cutting the toasted slices into strips or ”soldiers” makes them crunchy toast batons for dipping into the soft-cooked eggs and all the accompaniments.
Finally, we envision you serving these EASY BAKED EGGS to your friends and family for a late breakfast or brunch. Although this recipe serves two, you can increase quantities to serve any number of guests. That said, if you’re making this for yourself, and perhaps a significant other, pull out your breakfast tray and serve this as the ultimate breakfast in bed – champagne and orange juice optional but STRONGLY suggested!
EASY BAKED EGGS – a spectacularly delicious breakfast or brunch awaits – make it the start of your next perfect day!
Prepare the baked eggs: Crack each serving of two eggs into a small bowl and set aside. Place oven rack in top position and turn oven to broil. Add ½ teaspoon of butter and 1 tablespoon of cream into each casserole dish. Place the dishes on a baking sheet and transfer to the oven. Watch them closely - when the butter and cream begin to bubble, immediately remove the dishes from the oven. Working quickly, add two eggs to each dish along with a sprinkle salt, pepper and finally, the grated parmesan. Return the dishes to the oven and cook until the egg whites set and the tops are bubbly and golden.
Toast the brioche slices and butter them. Cut each slice into four rectangular strips.
Serve baked eggs immediately with chopped herbs and brioche soldiers.
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