The baked eggs worked out perfectly for Mother’s Day brunch because I made them (without baking) before mom got to my house. I covered the little ramekins, and kept them in the fridge. Then, after she arrived and we chatted for a little while, I preheated the oven and popped them in to bake.
You can switch up the herbs in the eggs as well. I think thyme would be awesome! Or even use a mix of all kinds of herbs.
The cheese can also be changed, just use something with a little bit of saltiness. Or, you may wish to increase your pinch of salt if you use a less salty cheese.
I love these eggs! I make them all the time for myself. I find that baked eggs are really easy to make and give you that tasty soft yolk and the clean up is pretty easy. My favorite part, there’s no sticking to the pan and ruining the egg! Love that!
Serve them with bread or toast to mop up the yolk.
Baked Asiago & Rosemary Eggs
Makes 2 servings
½ tablespoon olive oil
½ shallot, minced
½ tablespoon unsalted butter
1 sprig fresh rosemary leaves, minced plus more for garnish
2 teaspoons heavy cream
1 scallion, sliced
4 tablespoons grated Asiago or Parmesan cheese, plus more for topping
pinch of salt
fresh cracked pepper, for topping
Heat olive oil in a large skillet over medium-high heat. Add the shallots to the hot pan, and cook until translucent, about 3-5 minutes. Stir in butter and chopped rosemary. Set aside.
Preheat your oven to 375° F. While the oven heats, fill a large pan big enough to fit the ramekins in with water, enough that the water will reach halfway up each ramekin. Carefully place the water filled pan in the oven to preheat.
Butter the insides of 2 oven-proof ramekins. Divide the shallot mixture among the dishes. Add 1 teaspoon of cream to each dish, and add 2 tablespoons of cheese to each dish. Sprinkle some scallions into each dish (reserving some scallion for garnish), crack 2 eggs into each dish, and sprinkle with a little salt. Top with more grated cheese.
Carefully place the ramekins into the Bain Marie (water bath) in the oven, and bake for 8-15 minutes, until the whites of the eggs are mostly set. Carefully remove the egg cups from the oven. Let stand for 3-5 minutes before serving.
Garnish the egg cups with freshly cracked pepper, chopped scallions, and additional rosemary. Place each ramekin on a plate, and serve with a piece of sourdough bread or toast.
Shared on Real Food Wednesdays