Creamy Herb and Cheese Baked Eggs in Ramekins

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 ramekins; 2 eggs each)
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–30 minutes

Quick Ingredients

• 2 teaspoons unsalted butter (softened), for ramekins
• 4 large eggs
• 4 tablespoons heavy cream (divided)
• 1/2 teaspoon kosher salt (divided)
• 1/4 teaspoon black pepper (divided)
• Pinch of ground nutmeg (optional)
• 1/2 cup (50 g) shredded Gruyère (or sharp white cheddar), divided
• 2 tablespoons finely grated Parmesan, divided
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon chopped fresh parsley (or tarragon)

Do This

• 1. Heat oven to 325°F (163°C). Put a kettle of water on to boil.
• 2. Butter two 6-ounce ramekins. Add 1 tablespoon cream to each, plus a pinch of salt and pepper.
• 3. Sprinkle in most of the cheeses, then crack 2 eggs per ramekin. Spoon remaining cream over the eggs.
• 4. Top with remaining cheese, a pinch of nutmeg (optional), and a little more salt and pepper.
• 5. Set ramekins in a baking dish. Pour in boiling water to come halfway up the sides. Bake 15–18 minutes until whites set and yolks still wobble.
• 6. Rest 2 minutes. Finish with chives and parsley. Serve hot with toast.

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Why You’ll Love This Recipe

• Gently baked eggs with set whites and tender, spoonable yolks.
• Rich, cozy flavor from cream and melted cheese, balanced by fresh herbs.
• Restaurant-worthy but truly simple: everything bakes in individual ramekins.
• Perfect for brunch, an easy dinner, or a special breakfast-for-two.

Grocery List

• Produce: fresh chives, fresh parsley (or tarragon)
• Dairy: unsalted butter, heavy cream, Gruyère (or sharp white cheddar), Parmesan, eggs
• Pantry: kosher salt, black pepper, ground nutmeg (optional)

Full Ingredients

For the ramekins

• 2 teaspoons unsalted butter, softened (for greasing)
• 4 tablespoons heavy cream, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided

For the eggs and topping

• 4 large eggs (2 per ramekin)
• 1/2 cup (50 g) shredded Gruyère cheese (or sharp white cheddar), divided
• 2 tablespoons finely grated Parmesan cheese, divided
• 1 pinch ground nutmeg (optional, but great with cream and cheese)
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon chopped fresh parsley (or 2 teaspoons chopped tarragon)

To serve (optional, but recommended)

• 2 slices crusty bread or sourdough, toasted
• 1 small salad with a bright vinaigrette (nice contrast to the richness)

Step-by-Step Instructions

Step 1: Heat the oven and prep a water bath

Preheat your oven to 325°F (163°C). Put a kettle or small pot of water on to boil—you’ll need it for the hot water bath (this gentle heat is the secret to tender eggs).

Set a rack in the middle of the oven. Place a small baking dish (large enough to hold two ramekins with a little space around them) on the counter for now.

Step 2: Butter the ramekins and build a creamy base

Generously butter two 6-ounce ramekins, making sure you coat the sides well (this helps prevent sticking and makes cleanup easier).

Add 1 tablespoon heavy cream to each ramekin. Season each with a small pinch of the kosher salt and black pepper.

Step 3: Add cheese, then crack in the eggs

Divide most of the cheeses between the ramekins, reserving a small handful for the top: use about 6 tablespoons shredded Gruyère total and about 1 tablespoon Parmesan total at this stage.

Crack 2 large eggs into each ramekin, trying not to break the yolks. If you’re worried about shell bits or breaking yolks, crack each egg into a small bowl first, then slide it into the ramekin.

Step 4: Finish with cream, seasoning, and a cheesy top

Spoon the remaining 2 tablespoons heavy cream over the eggs, dividing it evenly.

Top each ramekin with the remaining cheeses (the last bit of Gruyère and Parmesan). Add a pinch of nutmeg if using, plus a final light pinch of salt and pepper.

Step 5: Set up the hot water bath safely

Place the filled ramekins into your baking dish. Carefully pour the boiling water into the baking dish (not into the ramekins), aiming for the water to come about halfway up the sides of the ramekins.

This water bath (bain-marie) buffers the heat so the whites set gently without overcooking the yolks.

Step 6: Bake until the whites are set and the yolks are still tender

Carefully transfer the baking dish to the oven. Bake at 325°F (163°C) for 15–18 minutes.

Start checking at 15 minutes. You’re looking for: fully set whites (no clear, loose egg white visible) and yolks that still jiggle when you gently tap the ramekin. The eggs will continue to firm up slightly as they rest.

If you prefer firmer yolks, bake 1–3 minutes longer, checking often.

Step 7: Rest briefly, add herbs, and serve

Remove the baking dish from the oven and use tongs or a towel to lift out the ramekins (they’ll be hot). Let them rest for 2 minutes.

Sprinkle each ramekin with chives and parsley (or tarragon). Serve immediately, ideally with toast for scooping through the cream, cheese, and yolk.

Pro Tips

• Use a water bath for consistent results: It keeps the heat gentle so the yolks stay tender instead of turning chalky.
• Check early and often: A 2–3 minute window can be the difference between jammy and fully set yolks, especially if your ramekins are smaller or thicker.
• Season in layers: A pinch of salt under the eggs and a pinch on top helps the whole dish taste evenly seasoned.
• Want cleaner edges? Butter the ramekins thoroughly, and don’t skip the cream in the bottom—it helps prevent sticking.
• Don’t overfill the baking dish with water: Halfway up the ramekins is plenty and reduces slosh risk when moving to the oven.

Variations

• Spinach and garlic: Sauté 1 cup (30 g) baby spinach with 1 small garlic clove (minced) in 1 teaspoon butter until wilted; divide between ramekins before adding cheese and eggs.
• Smoked salmon and dill: Add 2 ounces (55 g) smoked salmon torn into pieces under the eggs; swap herbs to 1 tablespoon chopped dill.
• Mushroom and thyme: Sauté 1/2 cup (70 g) sliced mushrooms with 1/2 teaspoon thyme leaves until browned; add under the eggs for a deeper, savory flavor.

Storage & Make-Ahead

These baked eggs are best eaten right away while the yolks are still tender. If you do have leftovers, cover and refrigerate for up to 1 day. Reheat gently in a 300°F (149°C) oven for about 8–12 minutes or until warmed through (the yolks will firm up more).

Make-ahead tip: You can butter the ramekins, portion the cheese, and chop the herbs up to 24 hours in advance. Assemble and bake right before serving for the best texture.

Nutrition (per serving)

Approximate, per 1 ramekin (2 eggs): 420 calories, 31 g fat, 3 g carbs, 30 g protein, 820 mg sodium, 1 g fiber. Values vary by brand and exact cheese used.