A short ingredient list, quick prep time, and endless variations: What's not to like about this classic meal, perfect for any morning meal?

By Claire Sullivan
December 02, 2020
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ramekins of baked eggs
Credit: Chris Simpson

If cooking omelets for your crew during the holidays makes you feel like a chef working a hotel brunch, take the buffet approach instead. Fill ramekins with two eggs and a touch of heavy cream each, have your loved ones pile on their own toppings before sliding them into the oven. Vegetarians can reach for piquanté peppers and wilted greens; omnivores can grab crispy bacon and mushrooms. Best of all? The host can fling off his or her apron, relax, and enjoy.

Our formula of two eggs, one teaspoon of heavy cream, and 1/4 cup of toppings per person is a perfect flex plan, easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes.

How to Make Baked Eggs

For a full meal, we suggest serving your baked with toasted English muffins—we're big fans of Bays ($2.99, target.com)—or a crusty baguette. To prepare your baked eggs, start by preheating your oven to 400°. Generously brush four shallow six-inch gratin dishes, ramekins, or small ovenproof skillets with unsalted butter. Add one teaspoon heavy cream, then crack two eggs into each; season with kosher salt and freshly ground pepper. Sprinkle with 1/4 cup toppings, such as drained piquanté peppers ($11.86, amazon.com), sautéed mushrooms, and spinach, cooked bacon, and one teaspoon crumbled feta or grated Parmigiano-Reggiano. Repeat with remaining dishes. Transfer assembled dishes to a rimmed baking sheet and bake until whites are just set and yolks are still soft, nine to eleven minutes.

How to Make Baked Eggs with Sautéed Mushrooms

Looking for variations? One we love is the addition of sautéed mushrooms. In a large skillet over high, heat two tablespoons extra-virgin olive oil; add half of one pound mixed mushrooms, trimmed and thinly sliced. Season with salt and pepper. Cook, stirring, until golden, four to five minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding one tablespoon oil and two teaspoons fresh thyme when seasoning.

How to Make Baked Eggs with Sautéed Spinach

If you prefer to add some green to your breakfast or brunch dish, go for spinach. In a large skillet over medium-high, heat one tablespoon extra-virgin olive oil and one peeled, thinly sliced garlic clove until garlic begins to sizzle. Add ten ounces baby spinach and cook, tossing, until wilted, two to three minutes. Season with salt and pepper.

Recipes by Shira Bocar; food styling by Laura Rege; prop styling by Suzie Myers.

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