Last updated on December 30th, 2017 at 11:43 am
Take brunch to a whole new level with these Creamy-Parmesan baked eggs! These baked eggs are easy to prepare and ideal for breakfast or lunch!
I wish I’d have lots of pictures to show you for this beautiful breakfast meal, but I don’t! The reason is, it was so simple to make, there was not much worth in capturing with pictures.
Creamy-Parmesan Baked Eggs, I wish I could take credit for this simple breakfast dish, but I can’t. I was going through my cookbooks this morning and came across this book I haven’t looked at in a few years, Three & Four Ingredients: 400 RecipesCooking, Food & Wine Books). I have lots of cookbooks, but this one I always loved because each recipe has pictures and I’m all about pictures in cookbooks. I have to see what the final dish will look like, otherwise I won’t even bother with it. Anyway, I was looking through it, and this recipe caught my eye. First of all it caught my eye because it jumped out at me: another way to use my ramekins!!! Yay! The next thing that went through my mind is that it’s a breakfast dish, and it was early in the morning when I was looking through it and I was starving. So guess what! I decided to make these creamy baked eggs, and they just looked delish.
My husband was still sleeping, so I thought this was a perfect breakfast to wake him up to. I know, I’m so sweet! 🙂
Preheat the oven to 325 F degrees. Butter the ramekins, just a little, the recipe didn’t call for this, but I thought I’d butter them a bit, just so that the eggs don’t stick. Crack a couple eggs in each ramekin, if you’re using the tiny ramekins, crack only one egg in each, but the ones I used here are about 4″ in diameter so I cracked 2 eggs in each. Add 2 tablespoons of heavy cream in each ramekin, sprinkle with salt and pepper and then grate some good Parmesan cheese in each, just a bit.
I mean, they already look good, and they’re not even baked yet. The recipe said to bake them for 10 minutes, but mine weren’t quite done after 10 minutes, probably because the oven wasn’t properly heated. It took mine about 15 minutes until they were done. Look how gorgeous they look. Doesn’t this make for a wonderful breakfast over the weekend? My husband sure did enjoy it, and so did I. I had never had eggs made this way before, they were very creamy, and the Parmesan gave them a nice cheesy flavor. You can dress them up a bit more if you want, garnish them with some chives or parsley, add some ham or sausage or anything you prefer. I thought they were good just as they were. Simplicity at its best.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Creamy-Parmesan Baked Eggs
- 4 eggs
- 4 tbsp heavy cream
- 1 tsp butter unsalted
- 2 tbsp Parmesan cheese grated
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- Preheat oven to 325 F degrees.
- Butter 2 4" ramekins. Crack 2 eggs in each ramekin.
- Add 2 tbsp of heavy cream in each ramekin. Salt and pepper the eggs.
- Grate some Parmesan cheese over the eggs.
- Bake for about 10 to 15 mins.