Baked Eggs

by Jun 27, 2011

Invite some friends over for brunch next weekend.  Brunch, the eating opportunity that falls comfortingly unspecifically between breakfast and lunch, is a cinch to pull off and a great way to get some time with your pals, especially the ones that require 90 days advance notice (…but we love them anyway!)   These baked eggs can go “early brunch”, more like breakfast, paired with bacon and pastries or “late brunch”, more like lunch, accompanied by grilled bread, greens and a bloody mary.


The genius of this recipe I attribute to Margaret Fox, a very talented woman I had the pleasure of assisting several years ago — thank you, Margaret!


Note: You’ll need a ramekin or custard cup for each egg you want to cook.
Baked Eggs with Veggie Melange


  • sautéed veggie melange (shallot, mushrooms, kale)
  • for each egg:
  • 1 farm fresh egg
  • 1 tablespoon organic heavy cream
  • organic, unsalted butter (approximately 1 tablespoon, quartered, for 4 eggs)
  • sea salt and freshly ground black pepper


  1. Cook the veggies: Heat a tablespoon of olive oil in a frying pan, add minced shallot, chopped mushrooms, slivered kale and sauté until veggies are softened, about 10 minutes. Cool.
  2. Preheat oven to 325 degrees F.
  3. Lightly butter the bottoms of the ramekins, using 1/2 the butter allocated to each egg. Add a couple tablespoons of the cooked veggie melange to each ramekin. Crack in 1 egg and top with the tablespoon of cream and a tiny piece of butter. Place ramekin in a baking pan, fill pan halfway with boiling water and place in oven for about 15 - 20 minutes, until egg is set. Remove ramekins from the water bath and serve right away.


Amy’s Kitchen Coach Tips
  • The eggs will keep cooking in the hot ramekins once you remove them from the oven, so err on the side of slightly underdone rather than overdone.
  • Use any veggie in the bottom of the egg cup, anything cooked a bit, from asparagus to mushrooms or even a bit of fresh salsa.
  • Cheese?  Sure!  Add a tablespoon of grated cheese to each egg over the cream and omit the butter.  Yum!
  • Grilled bread:  If you can get a fractional portion of one of those huge, Poilâne-style levain loaves, by all means, buy it (Bozeman people:  Think Blackbird)!  Otherwise, any fresh, crispy crust loaf will work nicely.  Slice bread into 1 inch thick slices, brush with olive oil and grill a couple minutes each side, until crispy and blackened in places.

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