Baked French Eggs 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: French
Ingredients
Scale
- 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
Find it online: https://dishfoody.com/baked-french-eggs-recipe/