Baked eggs

Saturdays mean cooked breakfasts on the croft.

Today was no different, well, except that I made baked eggs, an egg dish I’ve not come across in the UK and the Other Half has not eaten before. (Don’t ask why I haven’t made it for her before, I just haven’t.)

It’s far more elegant and sophisticated than its simplicity would suggest.


  • Butter
  • 2 large eggs per person
  • 1 tsp of chopped fresh chives per person
  • 2 tbsp grated strong cheddar cheese per person
  • Salt and pepper to season


  1. Preheat the oven to 180ºC (160-170ºC fan). Use a nob of butter to grease a small ovenproof ramekin for each person.
  2. Place the ramekins on an oven tray. Crack two large eggs into each ramekin. Sprinkle each with salt, pepper and a teaspoon of chopped chives.
  3. Top each ramekin with two tablespoons of grated cheddar cheese. Place a small nob of butter on top of the cheese.
  4. Bake in the oven for 20 minutes. The yolks should be just firm, neither runny nor hard.
  5. Serve by placing the ramekins on a dinner plate. Accompany with toast. (Warn the diners that the ramekins will be hot!)
  6. Experiment with different cheeses, herbs and spices. My particular favourite is a sharp, hard cheese and a good splash of Tabasco sauce.

11 Responses to “Baked eggs”

  1. That brings back long memories from student days very long past! at Dom: Sci: college, had forgotten about doing baked eggs, off to find some ramekins now.M

  2. This looks great. You should try doing it on a small bed of spinach – sooooo nice. I think it’s on my blog somewhere.

  3. We used to eat baked eggs a lot but I don’t like to turn the oven on just for them now. MMmmm. Love them.

  4. MMMMmmm this sounds so good! Eggs & cheese…how can you go wrong!?

  5. Yum. Haven’t had baked eggs since I was a child…. I may have to try them again!

  6. I have never had this.

  7. We have done this in the microwave in a coffee cup but this way sounds way more delicious and homey. : )

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