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Baked Eggs in Ramekin

This dish features eggs gently baked in a small ramekin, resulting in a silky, runny yolk surrounded by set whites. The process involves cracking eggs into a buttered ramekin, adding cheese and herbs, and baking until just right, creating a warm, comforting breakfast with a tender, golden edge.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: French
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 1 piece Egg preferably fresh and at room temperature
  • 1 tablespoon Grated cheese cheddar, Gruyère, or your choice
  • 1 teaspoon Heavy cream for extra richness
  • 1 teaspoon Fresh herbs chopped thyme or chives
  • 1 teaspoon Olive oil good-quality, fruity
  • to taste Salt and pepper preferably freshly cracked

Equipment

  • Oven
  • Ramekin
  • Baking tray
  • Butter or oil
  • Spoon

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly butter a small ramekin to prevent sticking and add flavor.
  2. Gently crack a fresh egg into the prepared ramekin, being careful to keep the yolk centered and intact. If the yolk breaks, it’s no problem—just proceed.
  3. Sprinkle a pinch of salt and freshly cracked pepper over the egg for seasoning. Spoon a small amount of grated cheese on top, along with some chopped herbs for bright flavor.
  4. Drizzle a teaspoon of olive oil over the top to add a fragrant shine and richness.
  5. Place the ramekin on a baking tray and slide it into the oven. Bake for about 12-15 minutes, until the whites are set and opaque but the yolk remains silky and runny.
  6. Keep an eye on the dish as it bakes; when the edges turn lightly golden and the whites are firm, it’s ready. If the top starts browning too quickly, cover lightly with foil.
  7. Remove the ramekin carefully from the oven and let it rest for about 30 seconds. The residual heat will finish gently setting the whites and keeping the yolk runny.
  8. Finish with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired. Serve immediately, spooning out the warm, silky egg with its tender edges.