Simple Baked Eggs (Easy Oven Method for Perfect Yolks Every Time)

 

If you love the comfort of a perfectly cooked egg but don’t want the fuss of poaching or frying, these Simple Baked Eggs are about to become your new favorite meal. They’re creamy, comforting, and incredibly easy — the kind of recipe you can pop into the oven while you make your toast and brew your morning tea.

With just a few basic ingredients and a couple of minutes of prep, you get tender whites, golden runny yolks, and a rich, savory topping that feels far more special than the effort required. Whether you’re cooking for one, two, or a whole family, this method delivers beautifully cooked eggs every single time.

Perfect for busy mornings, lazy weekends, or whenever you want something warm and satisfying without any fuss, these baked eggs prove that simple really can be spectacular.

 
If you are looking for an excellent light supper, lunch or even brunch dish, look no further than these Baked Eggs. You could also have them for breakfast.  They are really simple, uncomplicated and delicious! I confess I am an eggs for supper kind of a person. I eat eggs for supper far more often than I eat them for breakfast.These baked eggs are as simple to make as buttering a dish and cracking a couple of eggs into it.  A smallish dish for each, so that the eggs cook perfectly . . .  with set whites and golden runny yolks . . . They look gourmet. They taste gourmet. They are a total doddle to make.A mix of hard cheese, cream and mustard is sprinkled over top . . .  before baking. You can also add chopped cooked bacon if you wish, or a bed of spinach for the bottom, or leave the cheese/cream out altogether and just add a few slices of chorizo . . . or some buttered crumbs . . .  they are very forgiving and adaptable.I butter bread, cut it into soldiers and bake along side . . .  for dipping into those beautiful runny golden yolks . . . They are a really quick bake. Ten minutes.  That's all, which makes them perfect for a week-night supper when you get in from work, all tired and wasted, and just can't be asked to do anything complicated. I highly recommend!
 
INGREDIENTS NEEDEDTO MAKESIMPLE BAKED EGGS
There is nothing out of the ordinary here, unless you count the cheese as being extraordinary.

• 2 TBS (25g) butter
• 4 large free-range eggs
• 1/2 cup (50g) grated hard cheese (gruyere, or cheddar)
• 1 tsp Dijon mustard
• 1 TBS heavy cream
• fine sea salt and freshly ground pepper to taste
• hot buttered toast to serve
• minced chives to garnish (optional)

 
NOTES ON INGREDIENTS
Free range eggs are not totally necessary. You do you and what you can afford. I like to use free range because I don't like supporting what I consider to be an inhumane industry. In the U.K. they banned caged eggs.I used a good strong cheddar cheese. That is my favorite.Don't be tempted to use American mustard or Honey Mustard. Both flavors would not be suitable, although you could use a horseradish mustard with great results.Heavy cream is whipping cream.Use your own judgment when seasoning.
Variations:- add some crumbled cooked bacon to the cheese mixture.-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.-omit the cream and top with several thin slices of chorizo sausage-top with buttered bread crumbs for a crispy finish.
 
HOW TO MAKE SIMPLE BAKED EGGS
These are really very simple and quick to throw together and cook. Easy peasy lemon squeezy.

1. Preheat the oven to 350*F/180*C/ gas mark 4.
2. Butter two small oven proof dishes and crack two eggs into each one. (Ramekins should be large enough to hold both eggs and toppings. Mine were shallow and about 4 inches in length and 1 1/2 inches deep.)
3. Mix together the cheese, mustard and cream. Season with salt and pepper. (I do this in a small bowl with a whisk.)
4. Spoon this over the top of the eggs. Bake in the preheated oven for 10 minutes. (It may not completely cover your eggs. That's okay. Timings are for soft eggs. If you wish them to be harder, cook for longer.)
5. Garnish with minced chives, if desired, and serve hot with toasted bread cut into fingers for dipping.

 
FREQUENTLY ASKED QUESTIONS


CAN I USE A DIFFERENT TYPE OF CHEESE THAN THE RECOMMENDED ONES?
By all means. You can use any cheese with a flavor that you enjoy. A cheese that has a hard texture is best. Parmesan is good and goes well with eggs, but may be a bit too strong in this quantity so I would mix it with another type of cheese.

SHOULD I USE WET MUSTARD OR DRY MUSTARD IN THE TOPPING?
Use wet mustard, specifically Dijon mustard. It has a lovely sharpness that is not abrasive or over-powering or overly vinegary.
WHAT SIZE DISH SHOULD I USE?
I like to use a shallow ramekin. It should be large enough to hold two eggs, plus the topping comfortably. Mine were shallow,  about 4 inches in length and approximately 1 1/2 inches deep.
CAN I ADD EXTRAS?
See recipe variations for some suggestions as to extras that you can add. 
CAN THIS RECIPE BE DOUBLED?
Yes, you can double or triple this recipe very easily. In short it is very simple to make as many servings of this dish as you wish to make.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly assemble them ahead of time, but do not cook them. Cover and refrigerate them until you are ready to cook and eat them.
 


SAFETY WHEN CHOOSING AND USING EGGS
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.

• Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
• When you bring them home, refrigerate eggs promptly, with the large ends up.
• For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
• Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
• Serve hot egg dishes right away.
• Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
• Chill leftover or make-ahead dishes using eggs promptly.
• Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.

 

A FEW OTHER EGG DISHES THAT YOU MIGHT ALSO ENJOY 
Eggs are a great and economical way to feed yourself and your family a meal that is not only delicious but easy to prepare. Here are a few other egg dishes that I think you might also enjoy! 
OVEN POACHED EGGS - If you love poached eggs but don’t love the faff — the swirling water, the split whites, the guessing game — this clever oven‑poaching method is about to become your new breakfast best friend. It gives you perfectly poached eggs every single time, with no stress, no mess, and no standing over a pot hoping for the best. Instead of juggling boiling water, you simply butter a muffin tin, add a spoonful of water, crack in your eggs, and let the oven work its magic. In just 11–13 minutes, the whites set beautifully while the yolks stay as runny or as jammy as you like . And the best part? You can make two eggs or forty‑eight just as easily — ideal for quiet mornings alone or feeding a whole houseful of hungry people. Perfect for making a simple Eggs Benedict or for any other purpose you might need poached eggs!

CRISPY TORTILLA EGGS - If you love a meal that feels indulgent but takes only minutes to make, these Crispy Tortilla Eggs are about to become your new favorite. These are phenomenal. There is no other word to describe them. It all starts with a simple fried egg, cooked just until the whites are set and then flipped ever so gently so the yolk stays beautifully intact . While it’s still warm, you sprinkle over a bit of cheese and press a soft flour tortilla right on top, letting the cheese melt so the tortilla clings to the egg like a delicious little blanket. The whole thing then gets flipped so the tortilla can fry in the buttery pan drippings until it turns golden, crisp, and irresistible — the kind of crisp that makes you want to break off a corner before it even hits the plate . A final sprinkle of cheese melts under a lid, giving you that perfect gooey finish, Serve them hot with a drizzle of Sriracha and green Tabasco and a scattering of spring onions for freshness,

 
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Yield: Two servingsAuthor: Marie RaynerPrintWith ImageWithout Image

Simple Baked Eggs For Two

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Quite simply scrumptious. I like to butter bread, cut it into fingers and bake it along side of the eggs for dipping. 

Ingredients

• 2 TBS (25g) butter
• 4 large free-range eggs
• 1/2 cup (50g) grated hard cheese (gruyere, or cheddar)
• 1 tsp Dijon mustard
• 1 TBS heavy cream
• fine sea salt and freshly ground pepper to taste
• hot buttered toast to serve
• minced chives to garnish (optional)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4.
2. Butter two small oven proof dishes and crack two eggs into each one.
3. Mix together the cheese, mustard and cream. Season with salt and pepper.
4. Spoon this over the top of the eggs. Bake in the preheated oven for 10 minutes.
5. Garnish with minced chives if desired and serve hot with toasted bread cut into fingers for dipping.

Notes

Variations:

- add some crumbled cooked bacon to the cheese mixture.

-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.

-omit the cream and top with several thin slices of chorizo sausage

-top with buttered bread crumbs for a crispy finish.

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