Parmesan Baked Eggs Recipe with Thyme and Rosemary (2024)

How to make perfect baked eggs with parmesan cheese, fresh herbs and a little cream. Jump to theParmesan Baked Eggs Recipe with Thyme and Rosemary or read on to see our tips for making them.

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Tips and Tricks forHow to Bake Eggs in the Oven

• Use a water bath. We like to cook the eggs using a hot water bath. I know this seems like an unusual step, but it helps to gently cook the eggs so they cook all the way through. To set up the water bath, find a baking dish that fits the number of ramekins you plan to use — in our recipe below, this is four ramekins. Assemble the baked eggs then place the ramekins into the baking dish. Just before sliding into the oven, pour enough hot water into the baking dish so that water comes about halfway up the sides of the ramekins. Use either very hot tap water or water that has been heateduntil just before boiling.
• Add cream. We spoon about a tablespoon of cream on top of the eggs before baking. This not only adds flavor, it provides a little insurance against the yolk drying out in the oven.
• Keep an eye on them. The bake time for cookingeggs in the oven will vary depending on how set you want your yolks.Set whites with runny yolks is my personal favorite. For runny yolks you are looking at 12 to 15 minutes. For soft cooked yolks it will be somewhere between 15 and 18 minutes and for hard cooked, about 20 minutes.

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Recipe updated, originally posted January2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Parmesan Baked Eggs Recipe with Thyme and Rosemary

You can just as easily make baked eggs for one or for many. It’s all dependent on how many ramekins you have on hand. We add one egg to each ramekin. Our ramekins are 2 to 3 ounces. If you have larger ramekins (5 to 10ounces), you can add up to three eggs. Optional ingredients include cooked mushrooms, onions, cooked bacon, ham, diced tomatoes or marinara sauce. Simply add one or more to the bottom of the ramekin before cracking in the egg.

Makes 4 servings

AUTHOR: Adam and Joanne Gallagher

• LindsayAugust 18, 2012, 2:09 am

  I absolutely love this delicious recipe but am having a hard time with the yolks. The yolks are cooking through while the whites will still be runny. What could I be doing wrong? I’m in Utah so I thought it might be an altitude thing but the very first time I made this I had perfectly runny yolks and set whites. I don’t know what’s up. Any help?

  Reply
  • JenniferDecember 5, 2012, 10:51 am

    I love baked eggs to but I always have the same problem. I’m on the NC coast. My yolks always cook faster than the whites, and instead of a runny yolk I end up with a fully cooked yolk by the time the whites are no longer runny 🙁

    Reply
  • JoanneMarch 14, 2017, 4:26 pm

    Hi Lindsay, A water bath helps the eggs cook more evenly. We have recently updated our recipe above to include using a water bath which will hopefully help with improperly cooked eggs.

    Reply
• BlondieOctober 13, 2011, 4:35 am

  May I ask what size ramekins you’re using? Love your site!

  Reply
  • inspiredtasteOctober 13, 2011, 7:19 am

    Hi Blondie! For one egg, you’ll want to use a 2 to 3 ounce ramekin and for two eggs, 5 to 6 ounce ramekins.

    Reply
• DianaFebruary 28, 2010, 8:30 pm

  Thank you so much for sharing this recipe. I loved it so much and am so happy that it is so easy to make.

  Reply
• danielleJanuary 4, 2010, 4:08 pm

  Yum! Sounds delicious. At an old apartment of mine, we left a pot of porridge boiling on the stove and it started burning. A roommate decided to take it outside to the balcony (first of many bad ideas). Since the door to the balcony was closed, he put the pot down on the carpet (!). The pot melted to the carpet, so we had burnt things on the inside AND outside of the pot!

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• French Cooking for DummiesJanuary 4, 2010, 9:39 am

  What a wonderful recipe! I’m a big fan of baked eggs but never tried them with parmesan… I’ll try it soon 😉 Happy 2010!

  Reply