Chickens lie – Eggs came first


Love and eggs are best when fresh!

I am super egg-cited to share this very simple recipe for Creamy Parmesan Baked Eggs. Really, you can’t mess this one up even if you try. The texture is perfect and the flavor is not compromised in any way. It’s basically your old fashioned baked eggs, but with a pizzazz and it will impress your guests at the breakfast table.

You can even prep them a night before if you don’t have time in the morning. Being a good egg as I am I‘ll egg-splain how to make them:


4 Eggs (two per person)
1 teaspoon Butter
4 tablespoons Heavy Cream
2 tablespoons Parmesan Cheese
Pinch of grated Nutmeg (optional)
Salt and Pepper to taste



Preheat oven to 375 degrees Fahrenheit. Butter two ramekins and crack two eggs in each. Salt and pepper the eggs. Sprinkle with nutmeg. I love to add nutmeg even to scrambled eggs. It gives them a subtle lift, a flavor that leaves people guessing what it is. Add two tablespoons of heavy cream in each ramekin. Top with parmesan cheese. Place on a cookie sheet for ease of handling. If you’re going to bake them the next morning, cover with aluminum foil and refrigerate.
Bake for about 15-20 minutes depending on how hard you like your yolks. Serve in ramekins or slide them right out on a plate with potato breakfast hash for example. Next time I’ll play with different variations, like adding chopped chives or halved cherry tomato or even slice of prosciutto to the bottom of the ramekin.





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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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