Easy recipe for herbed baked eggs also called shirred egg are made in individual ramekins. Baked to perfection in the oven with butter, herbs, heavy cream & Parmesan cheese.

Herbed baked eggs are a simple and elegant dish that’s perfect for brunch. Gently baked with fresh herbs and cream, this recipe comes together easily and feels special enough to serve for guests or a relaxed morning at home.

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Why You’ll Love This Recipe

Simple ingredients with big flavor
Easy to prepare with minimal effort
Perfect for brunch, holidays, or a quiet morning
Can be customized with herbs, cheese, or vegetables

Tips for Best Results

Use small ramekins for even cooking
Keep a close eye on the yolks to avoid overcooking
Fresh herbs give the best flavor, but dried can be used if needed
Serve immediately while warm and creamy

This elegant breakfast is lovely to make for a relaxed Saturday morning with your sweetheart. The eggs are slipped into individual dishes or ramekins for baking and make for a very pretty presentation.

Baked egg are a lot easier to prepare than other egg dishes. No need to master the flipping technique for an intact omelet, a fried egg over-easy or a perfectly cooked poached egg.

Since everyone seems to have a strong opinion of the proper done-ness of their eggs, it is easy to pull the pan out of the oven at just the right time. My husband won’t eat his eggs until they are, in my opinion, overcooked and dry. He describes what he considers under-cooked eggs in a most unpleasant way 😉

“Done,” for me, is when the whites are mostly set and the yolks are still runny because I want to be able to dip my toast into the delicious yolks.

Remember that the eggs continue to cook after they are removed from the oven so get them out of the oven just a moment before they are eggs-actly as you like them.

A combination of fresh herbs gives lots of flavor. In this dish, fresh herbs are really so much better than dried. I was still able to gather a few fresh herbs from my garden, even in early November, but now fresh herbs are always available in the grocery store.

A generous amount of grated Parmesan is my preference. The dish just tastes better with more so I use more than the recipe suggests.

How to make baked eggs

Combine the garlic, thyme, rosemary, basil, and Parmesan and set aside.

Carefully crack 2 eggs into each of 2 small bowls or teacups without breaking the yolks. (you won’t be baking the eggs in these cups but it is very important to have all the eggs ready to go before you start cooking.)

Place 2 individual ramekins dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish.

Place the pan with the ramekins under the broiler for about 3 minutes, until hot and bubbly.

Quickly, but carefully, pour 2 eggs into each gratin dish.

Sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven so take care not to overcook. Allow to set for 60 seconds and serve hot with toasted bread.

French Inspired Herbed Baked Eggs

adapted from: Ina Garten also see Julia Child Recipe, Real Simple

Herbed baked eggs with cream, Parmesan, and fresh herbs. A simple and elegant brunch recipe perfect for serving warm with toast or fruit.

Print Recipe

Equipment

2 individual ramekins/gratin dishes

Ingredients

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh basil about 3 large leaves
2 tablespoon freshly grated Parmesan
4 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche for serving

Instructions

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual ramekins/gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve right away with toast, orange juice and coffee or tea for a lovely breakfast.

What to Serve with Herbed Baked Eggs

Serve these baked eggs with:

muffins
fresh fruit
toast or crusty bread
a light fruit dip

Looking for more brunch ideas? Be sure to explore all the recipes in this collection to build your own simple and welcoming brunch menu.

Some additional breakfast or brunch suggestions you might also like…

Quiche Lorraine

Crab Quiche

Homemade Granola

Perk up breakfast time with an amazingly tasty and nutritious granola. Delicious, less expensive than many store bought versions and so easy to make at home. Great for snacking, with yogurt, ice cream and packaged for lovely gift-giving treats.

A Full English Breakfast

Baked Donuts

Homemade chocolate frosted, cinnamon sugar or a perfectly plain donuts are a breakfast treat. Skip the frying with this easy baked version.

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Comments

kitty says
November 17, 2014 at 9:57 pm
I eat eggs every morning, Lorraine, and your eggs are so appealing to me all sprinkled with fresh herbs!
lindsey says
November 13, 2014 at 10:34 am
This recipe looks wonderful. I really should use eggs more often!
janice15 says
November 13, 2014 at 4:26 am
Thank you for this recipe, going to give it a try.. looks wonderful with love Janice
Winnie says
November 11, 2014 at 9:38 pm
WOwwww – it looks DELICIOUS !!!
I love eggs (although for supper as I don't eat breakfast) and I'd love to try this recipe
Pinning
Lorrie says
November 11, 2014 at 9:22 pm
I do love baked eggs for breakfast or an easy dinner. These look lovely.
Catherine says
November 11, 2014 at 7:22 pm
Such a beautiful breakfast, lunch or dinner. Catherine