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  • Baked Eggs With Tasty Toppings
  • Baked Eggs With Tasty Toppings
  • Baked Eggs With Tasty Toppings
  • Baked Eggs With Tasty Toppings
  • Baked Eggs With Tasty Toppings
  • Baked Eggs With Tasty Toppings

Baked Eggs With Tasty Toppings

Food | December 29, 2017 | Nik Manojlovich
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The perfect start to the perfect day is just moments away – these BAKED EGGS WITH TASTY TOPPINGS are perfection on a plate!

Like so many of our posts, it all began with the most basic of ideas: let’s do an easy egg recipe for everyone to enjoy New Year’s Day. And in true Weekend at the Cottage fashion, Carol and I went the extra mile to make sure this important post is extra tasty and super gorgeous.
As you read on, just remember – the baked eggs are a cinch, but this also gets top marks for the assortment of tasty toppings, so let your imagination run wild.

THE DISH – You’re going to need shallow, oven-safe dishes to bake the eggs. I found the ones we used in a discount store; I’d say they are more akin to mini casseroles, but 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.

FRESH HERBS – Feel free to gather whichever fresh herbs you have on hand. We used sage, thyme and dill, but basil, oregano, chives and cilantro also work perfectly in this application.

TASTY TOPPINGS – 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 an assortment of flavourful toppings to spoon onto the eggs right before you dig in. Here’s what we selected:

CHEESE – We grated Canadian cheddar, but other cheese options can include grated Gruyère, Havarti, additional Parmesan and even crumbled goat’s cheese.

BACON – We swear chopped, crispy, thick-cut bacon was invented for this dish!

AVOCADO – Diced avocado adds a rich flavour that partners perfectly with the cheese and bacon.

SIMPLE SALSA – Diced mango, red onion and red pepper gives the dish a fruity zing.

ONIONS – Something as simple as chopped green onions add a welcome flavour to the baked eggs.

TOMATOES – Vine-ripened cherry tomatoes tossed with a bit of balsamic are the icing on the cake.

BRIOCHE TOAST – We decided to toast up slices of brioche because of its slightly sweet eggy taste. Cutting the toasted slices into strips or ”soldiers” makes them crunchy toast batons for dipping into the soft-cooked eggs and all the accompaniments.

You may be reading this thinking “but what about sautéed mushrooms, corn and black bean salsa, chopped gravlax, sundried tomatoes, chimichurri or even warmed olives?” Yes, yes and YES – virtually anything savoury will work.

Finally, we envision you serving these BAKED EGGS WITH TASTY TOPPINGS 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!

BAKED EGGS WITH TASTY TOPPINGS – a spectacularly delicious breakfast or brunch awaits – make it the start of your next perfect day!



Ingredients & Amounts

  • For the baked eggs, serving 2:
  • 4 extra-large eggs, room temperature
  • 1 tablespoon of butter, room temperature
  • 2 tablespoons of 35% cream
  • 2 tablespoons of assorted fresh herbs, chopped
  • ¼ cup of Parmesan cheese, grated
  • For the accompaniments:
  • 1 avocado, peeled and diced
  • ½ cup of cheddar cheese, grated
  • 3 green onions, chopped
  • 6 rashers of bacon, cooked crisp and chopped
  • ½ cup of cherry tomatoes, diced
  • 1 tablespoon of balsamic vinegar
  • 1 mango, diced
  • ½ of a yellow bell pepper, chopped
  • ¼ of a red onion, diced
  • 1 tablespoon of red wine vinegar
  • salt and pepper to taste
  • For the toast soldiers:
  • 4 slices of brioche
  • butter


  1. Prepare the accompaniments: Place bacon, cheese, green onions and avocado into individual bowls and cover. Place prepared red onion, pepper and mango into a small bowl, add a splash of red wine vinegar, a sprinkle of salt and toss. Place cherry tomatoes into a small bowl and toss with a drizzle of balsamic vinegar and salt..
  2. 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 of the prepared herbs, 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.
  3. Toast the brioche slices and butter them. Cut each slice into four rectangular strips.
  4. Serve baked eggs immediately with accompaniments and brioche soldiers.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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