January 17th, 2010

baked egg

baked egg

when the girl and i moved in together this past summer, we knew we’d have some doubles of kitchen equipment, but it didn’t become apparent how bad it was until we filled two giant plastic storage bins with extra utensils, plates, pots, broiling pans, and stand mixers (to be fair, the two stand mixers we have actually both belong to me). despite the excess, we somehow keep finding kitchen “things” that we didn’t know we needed – like mini ramekins. until recently, i figured they were only good for a) crème brulée and b) filling with mise en place on cooking shows. it turns out you can also use them to make an incredibly simple, fast and delicious breakfast.

baked egg

you can see here the basic ingredients for a baked egg (ironically my mise en place is not in ramekins). the original recipe i found used some fresh herbs and cheese, but i quickly realized this was an opportunity for me to bring back an old tradition. you see, back in college, my roommates and i made a lot of chicken parmesan. when we finished breading and frying the chicken, the two things we were always left with were eggs and bread crumbs. so, while the cheese melted on the chicken, we scrambled the eggs with the leftover bread crumbs, dubbed it “breggs,” and ate it as an appetizer.

baked egg

this is sort of a grown-up version of breggs. it can be fun to customize each one with different toppings – but any topping that requires cooking should be cooked beforehand, as they’re only in the oven for a few minutes. if you make a baked egg just right, breaking through the crust will reveal a perfectly runny yolk. it’s a deceptively easy breakfast that looks elegant yet rustic and tastes completely delicious. what are you waiting for?

baked egg

baked egg
recipe makes 4 eggs (1 egg per small ramekin). if using a larger ramekin, adjust measurements accordingly.

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1/2 tsp seasoned bread crumbs
1 Tbsp freshly grated parmesan
1 Tbsp crumbled cooked bacon
4 large eggs
2 tablespoons heavy cream
1 Tbp butter
salt and pepper to taste

1. preheat the broiler while you prepare the ramekins.

2. combine the garlic, thyme, rosemary, parmesan and bread crumbs. add 1/4 Tbsp butter and 1/2 Tbsp heavy cream in each ramekin. put the ramekins on a baking sheet and place under the broiler for 2-3 minutes, until melted and bubbly.

3. remove the ramekins from the oven and very carefully crack 1 egg into each. quickly sprinkle with the crumb/herb topping and place back in the broiler for anther 2-3 minutes. the eggs will continue to cook after you remove them from the oven. let cool for 1-2 minutes before serving warm.

18 Comments for baked egg - why not leave some love?

  1. Giddy says:

    Oh, Yum!! I don’t often deviate from my usual breakfast of fruit, yogurt and cereal, but this sounds like a great Sunday Special!

  2. sue says:


  3. Cathleya says:

    Wow that last pic of the broken yolk made me want to melt! This looks so delicious, and “the girl” found one amazing guy to move in with! I’m a sucker for a runny yolk 🙂

  4. Pete, I’m so glad your back! This looks, sounds and almost smells AMAZING!

  5. Felicia Day says:

    This sounds like an elegant, delicous version of an everyday breakfast in our house (butter ramekin, beat egg thoroughly, add cheese and/or crumbled bacon, in the microwave for less than 2 minutes, served on an english muffin).

  6. Marianne says:

    Just made this today for brunch – I used two mini-casseroles, two eggs each. The eggs weren’t cooked enough when I took them out, and the bread crumbs were quite dark, so I put them back in the oven, covered, for about 5 minutes (oven turned down to 450 F) and left them covered until serving, and they were *perfect*.
    Also – I forgot to put in the bacon, but they were still delicious! Good to know for when I make this for my veggie mom 😉 Thanks for the great recipe!

  7. […] A baked egg, with a bread crumb and cheese topping. Brilliant! From Pete Bakes! […]

  8. […] The Baked Egg – This idea just furthered the idea that I need some mini-ramekins.  I mean come one.  An egg topped with various delicious topping and baked but still runny on the inside!  (@ Pete Bakes) […]

  9. Shannalee says:

    These are adorable! And PS I didn’t realize you were back to food blogging! Yay!

  10. your creation of breggs is cracking me up! i never thought to use the leftover egg, but what a perfect usage.

  11. Priscilla says:

    HAHAHAH BREGGS!! those were the days, man. those were the days.

  12. Sara says:

    Looks great, I have been wanting to bake eggs for a while now. I should just do it. I pretty much have a fully equipped kitchen in my storage space from when Nick and I moved in together. I am hopeful that one day I will have a kitchen so large that I can have everything in triplicate and it won’t matter. 🙂

  13. janstarr says:

    why can’t i get the egg whites to be cooked and have a runny yolk?! it seems that in order to get the egg whites to be cooked (not nasty slimy and clear) i have to overcook the yolk :(. I love runny yolks but, alas, my efforts at a concurrently runny yolk and a cooked egg white have proven futile. what can i do? help!

  14. Apple says:

    I had the same problem as janstarr-hard cooked yolks in order not to have runny whites. Has anyone figured this out yet?

    They certainly are delicious!

  15. Nicole says:

    LOVE this recipe! No joke, I have had this for breakfast (and sometimes lunch) for about a week. I just make up extra breadcrumb topping so it’s really quick to make. I used to have the runny whites problem, but I find that if I just cook it for another minute or so (and make sure the yolk is in the center of the ramekin), the whites are pretty solidified. I use a jumbo egg and I cook it for about 6 to 7 minutes. Hope that helps for some!

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