Food & Wine

Baked Eggs

The cover of the Tri-City Herald's Food & Wine section April 8 will feature tips on buying a ham and ideas on using any leftovers. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Baked Eggs


Per serving:

1 tablespoon cream

2 eggs

Pinch each of thyme, oregano and paprika.

Dash of salt and pepper

3-4 tablespoons of grated cheese ‹ a combination of cheddar, Swiss and

Parmigianno Reggiano


Prepare the eggs:

Butter as many 8-ounce ramekins as you have hungry people to feed. Add a splash of cream and break two eggs into each ramekin. Sprinkle with the herbs and season with a pinch of salt and freshly ground pepper. Sprinkle cheese over the top.

Bake the eggs:

Bake in a bain marie (Put the ramekins in a pan and fill that pan with warm water half way up the sides of the ramekins. Four ramekins fit perfectly in a 9" square brownie pan.) Bake 20-25 minutes at 375 degrees until the cheese starts to puff up in the middle and brown lightly. Peek under the cheese by pulling it up with the tip of a knife. The whites should be completely set and the yolks beginning to thicken.

Broil the eggs:

Place the ramekins under a broiler for 60 seconds until the cheese sizzles and puffs up slightly. Serve immediately.


Saute shitake or portabello mushrooms, or broccoli, or julienned ham, or whatever else strikes your fancy and place it in the bottom of the ramekin before breaking eggs into it. Or criss-cross sautéed asparagus over the top before sprinkling with blue cheese. This is one of those recipes where you can vary the contents by what's fresh in the garden, or just keep it simple.

From: Chocolate for Breakfast by Barbara Passino.