Eggs baked with cheese herbs (Printable View)
Baked eggs with cheddar, spinach, and herbs for a warm, flavorful meal anytime.
# Ingredient List:
→ Eggs
01 - 4 large eggs
→ Dairy
02 - 1/3 cup heavy cream (80 ml)
03 - 1/2 cup shredded cheddar cheese (50 g)
→ Vegetables & Aromatics
04 - 1/4 cup chopped baby spinach (20 g)
05 - 2 tablespoons finely sliced chives
06 - 1 small tomato, diced
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - Pinch of ground nutmeg (optional)
→ For greasing
10 - 2 teaspoons butter (or nonstick spray)
# How to Prepare:
01 - Preheat the oven to 375°F. Grease two small baking dishes or ramekins with butter.
02 - Distribute chopped spinach and diced tomato evenly between the two ramekins.
03 - Crack two eggs into each ramekin, taking care to keep the yolks intact if possible.
04 - Pour half the heavy cream over each ramekin, then sprinkle salt, black pepper, and nutmeg if using.
05 - Top each with shredded cheddar cheese and sliced chives.
06 - Bake for 16 to 20 minutes, until egg whites are set but yolks remain slightly runny. For firmer yolks, bake longer.
07 - Remove from oven and let rest for 2 minutes before serving.
# Expert Suggestions:
01 -
- It looks fancy enough to serve to guests but honest enough to make for yourself on a Tuesday.
- Twenty-five minutes from craving to plate, with most of that time spent reading the news while your oven does the work.
- The runny yolk becomes its own little sauce, making every bite feel indulgent without requiring any skill.
02 -
- Oven temperatures vary wildly, so watch your eggs more than the clock—you can always bake longer but you can't unbake them.
- If you use cold cream straight from the fridge, add an extra minute to the baking time so everything heats through evenly.
03 -
- Room-temperature eggs cook more evenly than cold ones straight from the fridge, so pull them out while your oven preheats.
- The secret to a perfect runny yolk is knowing your oven—if it tends hot, reduce the time by a minute or two.