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These Herbed Baked Eggs are seasoned with garlic and herbs, then baked in cream and butter until they reach golden perfection.
Breakfast just got a whole lot better with these Herbed Baked Eggs! Fresh eggs, seasoned with herbs, garlic, cream, and butter, are baked to golden perfection. Serve them up for breakfast, brunch, or even a light dinner.
This recipe is one that we enjoy often at our home. It’s a great brunch dish for a lazy Saturday morning or for breakfast anytime with some sausage and toasted sourdough or rye bread.
I think it would also be good for a springtime supper with sauteed spinach on the side and some crusty French bread. BeeBop, on the other hand, doesn’t think much of anything would be good with sauteed spinach on the side. He’s a real meat-and-potatoes kind of guy. But he likes the baked eggs for breakfast…as long as there’s some sausage or bacon on the plate.
How to Make Herbed Baked Eggs
Prep the Herbs and Eggs
Prepare the Baking Dishes and Add Eggs
Heavy Cream – Look for “heavy whipping cream” in the dairy case. It really is necessary for this recipe because of the higher fat content.
Butter – Just one tablespoon is all you need.
Eggs – They’re the star of this recipe, so get the freshest ones you can fine. Even better if they’re homegrown and free-range.
Parsley, Rosemary, and Thyme – (Yes, now I’m humming Scarborough Fair…) fresh herbs are best in this recipe although dried can be substituted in a pinch.
Parmesan Cheese – Freshly grated from a block is best. If you have real Parmigiano Reggiano, definitely use it.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Herbed Baked Eggs
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Prep the Herbs and Eggs
Finely mince the garlic and herbs.
Combine the garlic, thyme, rosemary, parsley, and Parmesan in a small bowl and set aside.
Carefully crack 3 eggs into each of two small bowls or cups without breaking the yolks (you won’t be baking in these cups). It’s very important to have all the eggs ready to go before you start cooking.
Personally, I really dislike working with fresh, raw garlic first thing in the morning. That really strong smell before I’ve had my coffee – no. Cooked garlic is fine but mincing raw garlic in the early morning…gag. So, when I know that I’m going to make these eggs for breakfast, I plan a little ahead and do the garlic-herbs-cheese step the night before when I’m cooking supper and put it in a container in the fridge for the next day. Problem solved!
Prepare the Baking Dishes and Add Eggs
Place two individual baking dishes – such as mini-skillets or small gratin dishes – on a baking sheet. Add one tablespoon cream and 1/2 tablespoon of butter to each dish.
Place the dishes or skillets under the broiler for about 3 minutes, until hot and bubbly.
Carefully remove the baking pan with the skillets or dishes from the oven and quickly, but carefully, pour 3 eggs into each gratin dish. Sprinkle each evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs appear almost cooked. It may take longer depending on how long you messed around getting the eggs in the dishes and the herb mixture on top…or taking pictures in the middle of the process :-)
Rotate the baking sheet halfway through the cooking time if the eggs seem to be cooking unevenly. The eggs will continue to cook after you take them out of the oven. Allow to set for 1 minute before serving.
Play around with the herbs and spices to adjust to your tastes or what you have on hand. Almost any fresh herb works well with eggs and cream. Dill and chives are very nice.
Add some mozzarella to the top for the last minute of cooking for a cheesier egg dish or a little feta for a Mediterranean spin.
Heavy cream really is necessary for this recipe. The fat content helps prevent the cream from “breaking” during cooking.
It’s possible to make this recipe with egg whites only, but it won’t be nearly as delicious :-)
This recipe, along with a side of toast or English muffins, is really a meal in itself. However, it’s also delicious when you add some bacon or sausage on the side and a serving of hashbrowns. Try it with sauteed spinach or chard, too!
How do I tell when the eggs are done?
I depends a lot on just how done you want your eggs. They can go from almost raw to overdone in less than a minute, so it’s best to watch closely. If you jiggle the pan and they slosh around, they’re definitely not done. But it you touch one and it bounces back, they’re probably overdone. I bake these eggs for 5 to 6 minutes or until the whites appear translucent and are almost set. They’ll continue to cook after you remove them from the oven. This gives a nicely cooked white with a slightly runny yolk.
What dish is best for cooking baked eggs?
I often use the Lodge 5-inch “mini” skillets or either small gratin dishes. Any small oven-proof dish will work. You can also adjust the recipe to cook only two eggs per dish, or even one egg in a very small ramekin.
What’s the culinary term for baked eggs?
Baked eggs are called shirred eggs in the culinary world. Shirred eggs are a simple, creative ways to cook eggs in the oven. They’re easy to adapt to your own tastes with different herbs, spices, diced meats, and more.
More Popular Egg Recipes
Creamed Mushrooms with Poached Eggs
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These Herbed Baked Eggs are seasoned with garlic and herbs, then baked in cream and butter until they reach golden perfection.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Cook ModePrevent your screen from going dark
¼ teaspoon minced fresh garlic
¼ teaspoon minced fresh thyme leaves
¼ teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan cheese
2 tablespoons heavy cream
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley and Parmesan and set aside.
Carefully crack 3 eggs into each of 2 small bowls or cups without breaking the yolks (you won’t be baking in these).
Place 2 individual skillets or gratin dishes on a baking sheet.
Place 1 tablespoon cream and 1/2 tablespoon butter in each dish.
Place under the broiler for about 3 minutes, until hot and bubbly.
Remove the pan from the oven and quickly, but carefully, pour 3 eggs into each gratin dish. Sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked.
Heavy Cream – Look for “heavy whipping cream” in the dairy case. It really is necessary for this recipe because of the higher fat content.
Parmesan Cheese – Freshly grated from a block is best. If you have real Parmigiano Reggiano, definitely use it.
Play around with the herbs and spices to adjust to your tastes or what you have on hand. Almost any fresh herb works well with eggs and cream.
Add some mozzarella to the top for the last minute of cooking for a cheesier egg dish.
Heavy cream really is necessary for this recipe. The fat content helps prevent the cream from “breaking” during cooking.
It’s possible to make this recipe with egg whites only, but it won’t be nearly as delicious :-)
This recipe, along with a side of toast, is really a meal in itself. However, it’s also delicious when you add some bacon or sausage on the side and a serving of hashbrowns. Try it with sauteed spinach or chard, too!
Serving: 1 | Calories: 302kcal | Carbohydrates: 2g | Protein: 18g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 528mg | Sodium: 284mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1326IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 3mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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— This post was originally published on February 15, 2009. It has been updated with new photos and additional information.
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Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →
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June 13, 2010 at 10:06 am
I’m going to try these this morning. I’m going to add shallots in place of the garlic since i don’t like raw garlic in my eggs either!
June 13, 2010 at 10:14 am
Caey – I love the taste of garlic in this recipe, I just don’t like to work with it early in the morning. That’s why I try to prepare the night before. You can also substitute a small amount of garlic powder for the fresh garlic. I’ve done that with good results as well.
February 17, 2009 at 12:29 pm
If you try the recipe, do let me know how you liked it.
Thanks for stopping by. This is my first attempt at a blog and I’m having lots of fun doing it.
February 17, 2009 at 1:31 am
I punched it all into my trusty Weight Watchers Recipe Builder online and came up with 8 points using the half n half. At my size, I have 35 pts so I could deal with it. Wifey on the other hand, would strangle me. Tristan and I will just have to share.
Garlic? I just have a good garlic press. Squish, toss, and hold your nose!
It looks like you have your own herb garden from the pictures. I need to break down and do that. For now, I buy at the store, pull what I need, portion out the rest into baggies, and freeze it. Seems to work, ok if you use them within 60 days.
I’m going to try this one next Saturday. All I will need is the halfnhalf and the good Parmesan (as opposed to what the boys put on pizza).
Great blog, Lana Nana!
February 16, 2009 at 12:56 pm
Now, you know that you can purchase some really good cheese with garlic and herbs already added in there. No need to chop the night before, or risk the ultimate appetite suppressant. Just crumble over the eggs, and bake. Easy, and not queezy.
Add some fresh fruit on the side, and wow!
Looks like a Saturday morning is calling my name.
Thanks for being here!
I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) with all of you. You'll find more than 700 recipes here so there's sure to be something your family will like!
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