Description
This simple and quick recipe for baked eggs delivers perfectly runny yolks topped with fresh herbs, vegetables, and crumbled feta cheese. Ideal for an elegant breakfast or light brunch, these eggs are baked in individual ramekins, making them easy to prepare and customizable with your favorite toppings such as sautéed asparagus, peas, and microgreens.
Ingredients
Scale
For Each Serving
- ½ teaspoon extra-virgin olive oil
- 2 eggs
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Crumbled feta cheese, as desired
- Chopped chives, as desired
- Fresh dill, as desired
- Sautéed asparagus, as desired
- Frozen peas (thawed), as desired
- Microgreens, as desired
Instructions
- Preheat and prepare ramekin: Preheat your oven to 375°F (190°C). Grease a 4.5-inch ramekin lightly with ½ teaspoon of extra-virgin olive oil to prevent sticking. Place the ramekin on a baking sheet for easy handling during baking.
- Crack eggs and bake: Carefully crack two eggs into the prepared ramekin. Season with sea salt and freshly ground black pepper to your liking. Bake in the oven for 10 to 15 minutes, approximately 12 minutes is optimal, until the egg whites are just set and the yolks remain runny. If using a muffin tin instead, bake for 9 to 12 minutes.
- Check doneness and remove: Watch closely to avoid overcooking; the eggs should still appear slightly underdone when you remove them from the oven. They will continue to firm up while resting outside the oven.
- Add toppings and serve: Top the baked eggs with crumbled feta cheese, chopped chives, fresh dill, sautéed asparagus, thawed peas, and/or microgreens according to your preference. Serve immediately for best taste and texture.
Notes
- This recipe serves one but can be easily scaled up by increasing the number of ramekins or using a larger oven-safe skillet.
- If you don’t have ramekins, a 6-inch oven-safe skillet can hold 3 to 4 eggs for baking.
- You may also use a muffin pan, cooking one egg per cup for convenient individual portions.
- Be careful not to overbake; the yolks should stay runny for maximum creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 370 mg
