Brunchy Baked Eggs
Recipe by Chef Heidi Fink
Heidi Fink

Brunchy Baked Eggs

  • Prep time 10 mins
  • Cook time 20 mins
  • Ready in 30 mins
  • Yield 6 baked eggs

This delicious recipe works well as a delicious high-protein snack or as a festive breakfast item.



  1. Preheat oven to 325 F. Grease 6 ovenproof ramekins or a 6 cup metal muffin tin.
  2. Add slices of ham to cover the bottom and up the sides of the muffin tins. OR use spinach leaves instead, if you don’t eat ham.
  3. Crack one egg into each of the prepared ramekins or tins.
  4. Sprinkle the tops of the eggs with salt, pepper, and herbs.
  5. Top each egg with 2 tsp cream or creme fraiche. Sprinkle with cheese.
  6. Place pan or ramekins in the oven (if using individual ramekins, place them on a baking sheet) and bake for 13 to 15 minutes for soft-cooked yolks, or 18 to 22 minutes for firm yolks.
  7. Remove muffin pan or tray of ramekins to a cooling rack and let sit for a minimum of 2 minutes, and up to 10 minutes, before serving.
  8. Run knife around edges to loosen ham. Serve immediately, with a nice brunchy spread: toast, jam, fruit, pancakes, yogurt, the works.


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Reviews on "Brunchy Baked Eggs" (2)

  1. December 31, 2023
    We had these eggs Christmas morning. We made some with spinach and some with ham and experimented with one half spinach/half ham. They were all excellent and so easy to make. Thanks for another great recipe Heidi.
  2. January 5, 2024
    Easy and delicious! I placed a slice of tomato on the ham before adding the egg.

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