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–+ servings
oven baked eggs with tomatoes and chives

Baked Eggs

Prep Time 0 minutes
Cook Time 12 minutes
Total Time 12 minutes
Servings 1 serving
Calories 179kcal

Ingredients

  • 1-2 teaspoons unsalted butter melted
  • 2 large eggs
  • Kosher salt + black pepper

Optional Toppings

  • chives, green onions, cherry tomatoes, avocado, crumbled feta, lox, etc.
US Customary - Metric

Instructions

  • Preheat oven to 375 F. Place small ramekin (see below for muffin tin or 8x8 casserole dish instructions) on a rimmed baking sheet for easy oven transfer. Use a pastry brush to coat the bottom and edges of the ramekin in melted butter. Psst--You can bake multiple ramekins at once. My ramekins are 4" in diameter.
  • Crack eggs into ramekin and bake for 12-14 minutes, checking often so they don't overcook. The goal is runny yolks with the white portion set.
  • Add toppings to your baked eggs, and serve with bread or a spoon. Enjoy!

Notes

  1. Muffin tin pan eggs: Grease and add 1 egg per. Bake for 10-12 minutes.
  2. 8x8 casserole dish: Grease and add eggs to casserole dish. Bake and start checking at 15 minutes, bake times will vary with the number of eggs added.

Nutrition

Calories: 179kcal | Total Carbohydrates: 1g | Protein: 13g | Fat: 14g | Sodium: 143mg | Sugar: 0.4g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com