This oven-baked recipe is such a quick and easy way to cook egg for your breakfast on busy schedules.
Ingredients
- ½ teaspoon extra-virgin olive oil, per small ramekin
- 2 eggs, per small ramekin
- Sea salt and freshly ground black pepper
- Topping options
- Crumbled feta cheese
- Chopped chives
- Dill
- Sautéed asparagus
- Frozen peas, thawed
- Microgreens
Instructions
Steps:
- Preheat the oven to 375°F and grease a 4.5-inch ramekin with the olive oil. Place it on a baking sheet (the baking sheet makes it easier to move the ramekin in and out of the oven).
- Crack 2 eggs into the ramekin and bake for 10 to 15 minutes (we do about 12), or until the egg whites are just set and the yolk is still runny. If using a muffin tin, bake 9 to 12 minutes. Be careful not to overcook, the baked eggs should look a little underdone as you take them out. They’ll set a bit more as they cool out of the oven.
- Top the baked eggs with feta, chives, dill, asparagus, peas, and/or microgreens, if desired, or see the blog post above for additional topping ideas.