Parmesan Baked Eggs

Parmesan baked eggs in a dish with bread.

If there’s one thing that can make me like eggs, it’s herbs soaked in melted butter.

If there’s one thing that can make me want to bake these five (5!) times in one weekend, it’s herbs soaked in melted butter plus a pile of freshly grated Parmesan cheese.

There is, um, one teeny tiny detail that required me to make these baked eggs five times. I might have forgotten to set the timer during attempts 1-4?  But isn’t Siri supposed to do that for me?  Come ON, Siri.

Parmesan baked eggs in a dish and on pieces of bread on a plate.

On the other hand, when necessity calls me to eat these five times in 24 hours, I can take one for the team.

You guys, once upon a time I thought I didn’t like eggs. That’s not counting flashy omelets and/or saucy egg bakes.  And not counting the egg whites in my favorite oatmeal ever.

But today, I’m a new woman.  Although technically, I’m not a girl, not yet a woman, and thank you Brit for allowing me to not be a woman yet.  Whatever I am, I’m telling you that plain ol’ eggs coated with a little herb-butter sauciness, a touch of cream, and a sprinkle of cheese can seriously rival your best church cookbook egg bake.

One small thing, though.

You must keep the yolk soft.  The soft yolk is like magic.

When you scoop it into your mouth with toasted and buttered ciabatta bread, you’ll probably start dancing the Cupid Shuffle.

Whether or not you choose to wash all this blissful joy down with a few slices of bacon is up to you, but I’m going to be sitting across the room giving you the stink eye if you don’t.

So there.

Piece of bread dipping into parmesan baked eggs.
A picture of <span class="fn">Parmesan Baked Eggs

Parmesan Baked Eggs


The simplicity of these Parmesan baked eggs is what makes them so amazing! Butter, shallot, herbs, garlic, eggs, and cream.


  • 1/2 tablespoon butter
  • 1/2 teaspoon oil
  • 1 shallot, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/2 tablespoon fresh thyme, minced
  • 1/2 teaspoon sea salt
  • 6 eggs
  • 1 tablespoon heavy cream
  • freshly grated Parmesan cheese


  1. In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
  2. Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.
  3. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
  4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.


I found the timing of this to be really important – down to the minute. The eggs might look like they aren’t done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren’t as good.

Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn’t do this because it made it trickier to see if the eggs were done or not.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: American

Keywords: baked eggs, parmesan eggs, parmesan baked eggs, egg recipe

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If we can push the baked eggs out of our minds for a moment {tryingtryingtrying} I’ve been meaning to say thank you for all your feedback on Friday’s post about the Lizard Brain.  It’s awesome to be a part of such a supportive community of fellow food lovers.  So thank you!

Have a great Monday!  Except you should know that’s an oxymoron unless you’ve got a ramekin of baked eggs in front of you.

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