This classic brunch dish is easy to master at home.
With their rich, liquid yolks and tender, silky whites, baked eggs are a truly indulgent dish whether served for breakfast, lunch, or dinner. And unlike poached eggs, they are practically foolproof to make and can be easily scaled up or down, depending on how many people you are serving. And unlike omelets, you don’t have to stand at the stovetop or worry about flipping anything, but you can still flavor baked eggs however you like. Crumbled bacon, sautéed spinach, fresh herbs, grated cheese, or diced tomatoes are all tasty additions.
Another nice thing about baked eggs is that you can make them single serving in small ramekins or custard cups, or family-style in one large ovenproof baking dish or skillet. Here’s what you need to know:
1. Start with a rimmed baking sheet
Whether you’re baking the eggs in ramekins or a single dish, arrange it on a rimmed baking sheet, so you can easily pull the baked eggs out of the oven as soon as they are done.
2. Break the eggs carefully
You want the yolks to be perfectly intact, so crack your eggs with care.
3. Add cream
A bit of heavy cream (or whipping cream) is necessary to keep the whites from overcooking and drying out. You can pour the cream into the ramekins first, or carefully sprinkle it over the each yolk. Either way, do not stir the eggs.
4. Don’t forget to season
Sprinkle on a bit of salt and pepper over each egg—again, be careful to keep those yolks intact!
5. Bake, but watch closely
You want the whites to be set and the yolks to be runny, not chalky, so keep a close watch on the eggs toward the end of the baking time.
6. Serve immediately
The yolks will continue to cook and firm up after you remove them from the oven, so keep that in mind. If you like your yolks extra runny, serve them right away.