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Deliciously baked French eggs served in a rustic dish.

Baked French Eggs

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Baked French Eggs offer a creamy texture and savory notes from Parmesan, making them a perfect brunch or quick dinner dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs
  • 1 cup shredded Parmesan cheese
  • 1/2 cup heavy cream or half-and-half Substitute with milk for a lighter version.
  • to taste sea salt and ground black pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Generously spray a muffin tin with nonstick cooking spray.
  2. Crack an egg into each muffin well, ensuring you don't break the yolk.
  3. Pour one to two teaspoons of cream over each egg, adjusting according to your preference for creaminess.
  4. Season the eggs with sea salt and ground black pepper, then sprinkle about 1 tablespoon of shredded Parmesan cheese on top of each egg.
  5. Bake in the preheated oven for 7 to 12 minutes, depending on how runny you like your yolks.
  6. Top each baked egg with more shredded Parmesan cheese before serving, if desired.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 2gProtein: 15gFat: 17gSaturated Fat: 8gSodium: 300mgSugar: 1g

Notes

Baked French Eggs are delicious on their own or paired with sides like artisan bread or a light salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
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