Baked French Eggs Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Baked French Eggs bake ramekins of custardy beaten eggs with cream, butter, and fresh herbs for silky French bistro brunch elegance far superior to poached. Ready in 15 minutes, they serve 4 with jiggly centers and golden tops.

Why This Recipe Works

Room temperature eggs set evenly without rubberiness. Heavy cream insulates for tender proteins. Butter melts into rich pools. High heat flash sets tops while keeping custardy interiors. Fresh chives provide oniony lift without sharpness. Salt timing prevents watery eggs.

Ingredients & Prep

Eggs:

• 8 large eggs, room temperature
• ½ cup heavy cream
• 4 tbsp unsalted butter, softened
• ½ tsp kosher salt
• ¼ tsp black pepper

Garnish:

• 2 tbsp chopped chives
• Flaky sea salt

Step-by-Step Instructions

1. Preheat oven 450°F. Place 4 (6 oz) ramekins baking sheet.
2. Divide 2 tbsp cream + 1 tbsp butter each ramekin.
3. Crack 2 eggs per ramekin; season salt + pepper.
4. Bake 10-12 minutes edges set + yolks jiggle.
5. Garnish chives + sea salt. Serve immediately.

Flavor Variations

Storage Tips

Best fresh; hold warm oven 200°F 15 minutes.

FAQs

Overcooked?
Room temp eggs; underbake slightly.

No jiggle?
Lower oven 425°F longer time.

Stuck ramekins?
Butter sides well.

Conclusion

Baked French Eggs brunch-hugs simplicity silky perfection.

Baked French Eggs Recipe

Print Recipe

Baked French Eggs bake individual ramekins with creamy heavy cream, sharp white cheddar, and fresh chives for elegant poached egg texture without stovetop poaching. Perfect romantic breakfast or brunch with toasted baguette for dipping.

• Author: ssam
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Oven
• Cuisine: French

Ingredients

Scale 1x2x3x

• 4 tsp heavy cream
• 4 large eggs (room temperature)
• 4 tbsp finely grated sharp white cheddar cheese
• 2 tbsp chopped fresh chives
• Kosher salt and black pepper
• Toasted baguette slices or English muffin
• Butter for serving

Instructions

• 1. Preheat oven to 450°F. Place 4 (5-6 oz) ramekins on foil-lined baking sheet (easier cleanup).
• 2. Add 1 tsp heavy cream to each ramekin. Carefully crack 1 egg into each ramekin (keep yolk intact). Season with salt and pepper.
• 3. Sprinkle 1 tbsp grated cheddar cheese evenly over each yolk. Top with ½ tbsp chopped chives.
• 4. Bake 8-12 minutes until whites fully set but yolks still jiggly (runny) or to preference. (Ovens vary; start checking at 8 minutes.)
• 5. Let rest 1 minute. Garnish with remaining chives. Serve immediately with toasted baguette for dipping into creamy yolks.

Notes

• Room temp eggs cook evenly, prevent cracking.
• 450°F high heat sets whites fast while keeping yolks runny.
• Sharp cheddar melts perfectly; don’t substitute mild.
• Foil-lined sheet catches inevitable spills.
• Make ahead impossible serve immediately for perfect texture.

Nutrition

• Serving Size: 1 egg
• Calories: 180
• Sugar: 1g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 12g
• Cholesterol: 280mg

Keywords: baked french eggs, oven poached eggs, ramekin baked eggs