Baked Eggs with Parmesan and Chives

Baked Eggs with Parmesan and Chives, an easy, tasty, and scaleable recipe for preparing eggs for a crowd, or just one. 

Baked eggs, why haven't I ever tried them before now? These are so easy to prepare, delicious, and pretty foolproof too. 

The yolks are cooked to custardy perfection while the egg whites, baked together with the cream and parmesan cheese, remain creamy and have an amazing texture and flavor.... all in eight to ten minutes! 

Instead of scrambled eggs, these would be such an elegant option for entertaining a group for Sunday brunch. The eggs also stay nice and warm in the individual ramekins, which is also perfect for entertaining a crowd.

 

Baked eggs are also known as shirred eggs, or, if you want to be sophisticated, oeufs en cocotte. You can make as many servings as you like. Your only limitation is how many little baking dishes you have. 

Ingredients in these baked eggs (and recipe variations):

For these baked eggs, the ingredients include butter, eggs, freshly grated Parmesan, cream, and salt and pepper. 

You can also dress up these eggs by dropping additional ingredients in before you add the eggs, such as a tablespoon of thawed frozen spinach, bacon, caramelized onions, chopped tomatoes, or bits of cubed ham. 

How to Make Baked Eggs:

First, heat your oven to 350 degrees F, drop a teaspoon of butter into each baking dish or ramekin, and place them in the oven to let the butter just melts. 

Once the butter has melted, add some cream to the dishes and then drop in the eggs. Top the eggs with some freshly grated Parmesan cheese and then some freshly chopped chives, and of course some salt and pepper. 

For each individual serving I included two large eggs and baked them in a shallow ceramic crème brûlée style ramekin. 

You can also use souffle-style ramekins or heart-shaped ones for breakfast for two. 

If you don't have porcelain ramekins, a jumbo muffin pan will also work, although you will have to remove the eggs from the cavities before serving. 

The first time I made these eggs, I served them with buttered sourdough toast, coffee, and juice. 

This time, for a Sunday brunch, we had these with buttered sourdough English muffins, sliced grape tomatoes, and potato pancakes made from leftover slow cooker cheesy twiced-baked potatoes. 

By the way, the potato pancakes are amazing. Just use your favorite recipe for potato pancakes and substitute the cheesy potatoes. 

This post has been updated from October, 2014 with new photos, recipe card, and instructions. 

This recipe has been adapted with permission from the blog, A Calculated Whisk. We both used to participate in Secret Recipe Club back in the early food blogging days. 

More fabulous egg dishes:

Chinese Tea Eggs

Jalapeño Pickled Eggs

Migas: Tex-Mex Scrambled Eggs

Make-ahead Freezer Breakfast Sandwiches

Shakshuka

Sous Vide Ham and Cheese Egg Bites

Plus, I've got a ton of deviled eggs recipes!

The theme for this week's Sunday Funday is celebrating eggs and our host is Rebekah of Making Miracles. Be sure to try some of these egg dishes:

• Ajitsuke Tamago (Ramen Eggs) from Palatable Pastime
• Baked Eggs with Parmesan and Chives Karen's Kitchen Stories
• Beet-Marbled Eggs with Feta from Culinary Adventures with Camilla
• Dosa Egg Sandwich Sneha's Recipe
• Egg, Ham and Cheese Crepe Pockets from Making Miracles
• Huevos Rancheros from Mayuri's Jikoni
• Huevos Rancheros Verde from A Day in the Life on the Farm
• Ramen Bowls with Spinach & Poached Eggs from Amy's Cooking Adventures
• Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry from Food Lust People Love