French Baked Eggs in Oven Recipe

Introduction

French baked eggs, also known as shirred eggs, offer a simple yet elegant way to enjoy a creamy and flavorful breakfast or brunch. Baked gently in cream and cheese, these eggs come out tender and rich, perfect served with toasted bread to soak up every bite.

Ingredients

• 2 eggs
• 2 Tbsp heavy cream (double cream) or light/half and half
• 1 tsp butter (enough to butter the ramekin)
• 0.35 oz shredded cheese (Comté, Emmental, Gruyere, or similar)
• 1/4 tsp salt (to taste)
• 1/8 tsp black pepper (to taste)
• 1 sprig lemon thyme (or chives, rosemary, basil)
• Toasted bread (optional, such as baguette)

Instructions

1. Step 1: Preheat your oven to 375ºF (190ºC). Butter the ramekin generously, then carefully crack the two eggs into it. Pour over the cream, sprinkle with the shredded cheese, salt, and pepper. Cover the ramekin with a lid or foil.
2. Step 2: Pour about an inch of water into a large oven-safe dish to create a bain-marie. Place the ramekin into this water bath. Bake in the oven for 15 minutes (10 minutes covered, 5 uncovered) for soft eggs, or 18 minutes (13 covered, 5 uncovered) for firmer yolks.
3. Step 3: Remove the ramekin from the oven, garnish with fresh herbs, and serve immediately with toasted bread on the side for dipping.

Tips & Variations

• Use different cheeses like Gruyere or Emmental to change the flavor profile.
• Add fresh herbs like chives or rosemary for a fragrant twist.
• For extra richness, use double cream instead of light cream.
• Serve with crusty baguette or your favorite toasted bread for a satisfying meal.

Storage

These baked eggs are best enjoyed fresh for the creamiest texture and runniest yolks. If you have leftovers, store them covered in the refrigerator for 3 to 4 days. To reheat, warm gently in the microwave for 1 to 2 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggs in advance?

French baked eggs are best served immediately after baking to enjoy the creamy yolks. However, you can refrigerate leftovers and reheat gently, though the texture may change slightly.

What can I use if I don’t have ramekins?

If ramekins are not available, small oven-safe dishes or custard cups can be used as long as they fit comfortably into the water bath for even cooking.

French Baked Eggs in Oven Recipe

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French Baked Eggs (also known as Shirred Eggs) are a simple yet elegant breakfast dish featuring eggs baked gently in cream with cheese and herbs. Cooked in a bain-marie in the oven, these creamy, cheesy eggs are perfect for a cozy morning meal, served alongside toasted bread for dipping.

• Author: Daniel
• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Total Time: 23 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Egg Mixture

• 2 eggs
• 2 Tbsp heavy cream (double cream) or light cream or half and half
• 0.35 oz shredded cheese (Comté, Emmental, Gruyere, or similar, adjust to taste)
• 1/4 tsp salt (to taste)
• 1/8 tsp black pepper (to taste)
• 1 tsp butter (for greasing the ramekin)
• 1 sprig lemon thyme (or substitute with chives, rosemary, basil, or other fresh herbs)

To Serve

• Toasted bread (optional, such as baguette or other bread of choice)

Instructions

1. Prepare the Egg Ramekin: Preheat your oven to 375ºF (190ºC). Generously butter the inside of your ramekin or ramekins. Crack two eggs directly into the buttered ramekin, ensuring they stay intact. Pour over the cream and sprinkle the grated cheese, salt, and black pepper uniformly over the eggs. Cover the ramekin with a lid or foil to trap steam during the initial baking phase.
2. Bake the Eggs: Place about an inch of water into a large, oven-safe dish to create a bain-marie (water bath). Carefully set the ramekin into this water bath to ensure gentle, even cooking. Bake the eggs in the oven for approximately 15 minutes for a soft-boiled texture (10 minutes covered, 5 minutes uncovered) or for 18 minutes if you prefer the yolks fully cooked (13 minutes covered, 5 minutes uncovered).
3. Garnish and Serve: Once baked, carefully remove the ramekin from the water bath. Top the eggs with fresh herbs such as lemon thyme or your chosen substitute. Serve immediately with toasted bread to enjoy dipping into the creamy yolks and melted cheese.
4. Storage and Reheating: For best results, consume the baked eggs immediately while the yolk is still luscious and runny. If you have leftovers, store them covered in the refrigerator for up to 3-4 days. To reheat, gently warm the eggs in a microwave for 1-2 minutes, taking care not to overcook.

Notes

• Use a variety of cheeses like Gruyere, Comté, or Emmental to enhance the flavor.
• The baking time can be adjusted depending on your preferred yolk consistency.
• Covering the ramekin during the first part of baking helps cook the eggs evenly through steam.
• This dish is best enjoyed fresh to appreciate the creamy texture.
• Herbs can be varied based on preference; lemon thyme adds a bright flavor but chives or rosemary work well too.
• Using a bain-marie is essential for gentle heat and prevents the eggs from curdling or overcooking.

Keywords: French baked eggs, shirred eggs, baked eggs recipe, breakfast eggs, creamy baked eggs, cream and cheese eggs