Baked Egg with Toast (Printable View)

A simple baked egg served alongside golden, buttery toast for a cozy breakfast or brunch.

# Ingredient List:

→ Eggs

01 - 2 large eggs

→ Dairy

02 - 2 tbsp heavy cream
03 - 1 tbsp unsalted butter, plus extra for greasing

→ Bread

04 - 2 slices rustic or sandwich bread

→ Seasonings

05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tbsp chopped fresh chives or parsley (optional)

# How to Prepare:

01 - Preheat oven to 350°F (180°C). Lightly butter two small ramekins.
02 - Crack one egg into each ramekin. Pour 1 tablespoon of heavy cream over each egg. Season with salt and freshly ground black pepper.
03 - Place ramekins in a shallow baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
04 - Bake for 12 to 15 minutes, or until egg whites are set and yolks remain soft.
05 - Meanwhile, toast bread slices until golden. Butter while hot, then cut into strips (soldiers).
06 - Carefully remove ramekins from the oven. Sprinkle with chopped chives or parsley if desired. Serve immediately alongside toast soldiers.

# Expert Suggestions:

01 -
  • It looks fancier than it actually is, which means impressing someone takes about as much effort as feeding yourself.
  • You can prep it in less time than it takes to brew a proper cup of coffee, then let the oven do the work while you settle in.
  • The soft, creamy yolk paired with crispy toast is genuinely addictive, and somehow feels both indulgent and completely guilt-free.
02 -
  • The water bath is not optional—it's the difference between silky, creamy eggs and a rubbery, overcooked mess; I learned this the hard way by trying to skip it once.
  • Don't open the oven door to check your eggs too early; every peek lets heat escape and throws off the timing, so trust the time and just check once around the 12-minute mark.
  • The cream or milk is actually essential, not just a luxury; it creates a protective layer that keeps the egg from drying out even if you leave it in a few minutes too long.
03 -
  • Bring your eggs and cream to room temperature before cooking—they'll bake more evenly and the whole dish will be done in exactly 12 to 15 minutes instead of guessing.
  • Quality unsalted butter makes a real difference; it tastes richer and more flavorful than salted butter, and you control the seasoning yourself.
  • Have your toast soldiers ready to go before you pull the ramekins out; everything is better served while both the egg and toast are still hot.

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