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This creamy herbed baked eggs recipe has a few simple ingredients that pack a ton of flavor and make this dish really special! It comes together in less than 30 minutes for a protein-rich breakfast or stunning brunch. And bonus, it’s naturally gluten free, low carb, and keto-friendly.
With a good amount of protein, this is the type of breakfast that will fuel you up for a busy weekday. But it’s special enough for brunch, whether it’s just a random Saturday or Sunday morning or a special occasion.
With Mother’s Day coming up, I wanted to share a beautiful brunch recipe to make for mom. As soon as I was old enough to cook it was one of my favorite hobbies, so when celebrations like Mother’s Day came around I loved having a reason to get in the kitchen.
My sister and I would whip up pancakes, French toast, or eggs for mom. This easy baked eggs recipe is a delicious way to switch things up, but still serve mom a gorgeous breakfast.
What Are Shirred Eggs?
Shirred eggs are eggs that are baked in small ramekins with a splash of cream added, and also sometimes a sprinkle of cheese or some cooked breakfast meat or vegetables.
As with other egg cooking methods, you can bake the eggs until the yolk reaches your desired level of doneness. This recipe is basically a recipe for shirred eggs!
Why This Recipe is a Keeper
Here we start with onion and garlic sautéed in butter. This gives the dish a wonderful base flavor. Then we add cream (which is a classic ingredient in baked or shirred eggs), as well as feta for a bit of salty tang. Fresh herbs, such as parsley and dill, brighten the flavor.
You can cook the eggs until they reach your desired level of doneness. If runny yolks are your thing, cook them a little less time. And if you like your yolks completely cooked through, go a little longer.
The end result is something that is so much more delicious than a humble egg. It’s creamy and rich, with a slightly salty tang, balanced out with the verdant flavor of fresh herbs.
Pro Tip: Easily Scale Up to Feed a Crowd
This recipe is easy to adjust up to feed more! If you’re making this for a crowd, you can cook this in a large dish instead of 12-ounce ramekins if you prefer.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – We use butter to sauté onion and garlic as the base for this recipe.
- Onion and garlic – Onion and garlic sound might sound like bold flavors for breakfast or brunch, but they mellow out significantly when you cook them down in butter. They provide a rich, savory, aromatic base flavor for our herbed eggs with cream to bake in.
- Heavy whipping cream – A classic addition to shirred eggs, cream makes this breakfast absolutely luscious.
- Eggs – This recipe makes one serving, so we use two eggs. You can add another egg if you like.
- Crumbled feta – Feta adds tangy, briny flavor and creamy texture.
- Minced fresh herbs – You can use any fresh herbs you like; a few good options are parsley, dill, scallion, etc.
- Black pepper and crushed red pepper flakes – Black pepper adds a touch of piquant flavor and crushed red pepper flakes adds a hint of heat. We don’t add salt to this recipe because the feta is salty.
Instructions
- Preheat the oven to 400F. Butter a 12-ounce gratin dish.
- Heat the butter in a small skillet over medium heat. Once melted, add the onion and cook until starting to soften, about 3 minutes, stirring frequently. Add the garlic and cook 30 seconds more, stirring constantly. Spread this mixture into the bottom of the prepared gratin dish.
- Pour the cream on top of the sautéed onion, and carefully crack in the eggs. Sprinkle on the feta, half of the herbs, black pepper, and crushed red pepper flakes.
- Bake until the egg whites are set and the yolk is cooked to your desired level, about 10 to 12 minutes for eggs over medium (see Notes).
- Sprinkle on the remaining half of the fresh herbs, and serve.
Variations
- Green eggs – Add 1 cup of chopped baby spinach to sauté with the onion.
- Red eggs – Add 1/4 cup of diced red bell pepper along with the onion.
Recipe Tips
- If you’re in a time crunch, you can skip the onion and garlic. Make sure to grease the gratin dish with butter or olive oil, and if you want, add a sprinkle of onion powder and garlic powder instead.
- For eggs over medium, around 10 to 12 minutes at 400F is perfect. To make sure your yolks are runny, about 9 to 10 minutes is good. The eggs pictured here were cooked for about 17 minutes for ever-so-slightly-soft yolks.
Frequently Asked Questions
Eggs are done when the egg whites are fully cooked. You can cook the egg yolks until they reach your desired level of doneness, but the whites should be set.
Remember that there is some carryover cooking, which means the eggs will continue to cook a bit longer after you remove them from the oven. To avoid overcooking, you can pull them out of the oven a little before the yolks are cooked to your liking.
No! If you don’t want to add heavy cream to your eggs, you can substitute with half and half.
More Delicious Breakfast and Brunch Recipes
- Smoked Paprika Zucchini Hash Breakfast Bowls
- Low Carb Maple Pecan French Toast Casserole
- Low Carb Keto Quiche Lorraine
- Best Low Carb Cinnamon Rolls Recipe
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Creamy Herbed Baked Eggs Recipe
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Ingredients
- 1/2 tablespoon unsalted butter
- 1/4 small onion
- 1 small clove garlic minced
- 1/4 cup heavy cream
- 2 large eggs
- 2 tablespoons crumbled feta
- 2 tablespoons fresh minced herbs such as parsley, dill, scallion, etc.
- 1 pinch black pepper
- 1 pinch crushed red pepper flakes
Instructions
- Preheat the oven to 400F. Butter a 12-ounce gratin dish.
- Heat the butter in a small skillet over medium heat. Once melted, add the onion and cook until starting to soften, about 3 minutes, stirring frequently. Add the garlic and cook 30 seconds more, stirring constantly. Spread this mixture into the bottom of the prepared gratin dish.
- Pour the cream on top of the sautéed onion, and carefully crack in the eggs. Sprinkle on the feta, half of the herbs, black pepper, and crushed red pepper flakes.
- Bake until the egg whites are set and the yolk is cooked to your desired level, about 10 to 12 minutes for eggs over medium (see Notes).
- Sprinkle on the remaining half of the fresh herbs, and serve.
Notes
- Net Carbs: 7g per serving (the whole recipe is 1 serving)
- Bake Time: For eggs over medium, around 10 to 12 minutes at 400F is perfect. To make sure your yolks are runny, about 9 to 10 minutes is good. The eggs pictured here were cooked for about 17 minutes for ever-so-slightly-soft yolks.
- Adjust Up to Feed More People: This recipe is easy to scale up to feed more people! If you’re making this for a crowd, you can cook this in a large baking dish instead of 12-ounce ramekins if you prefer.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Can you substitute milk for the heavy cream? I am lactose intolerant!
Peggy, Yes, you can use milk here! I would reduce to 3 tablespoons milk instead of 1/4 cup cream.
Hi! You used to be able to adjust the serving amount but now I’m not able to. Did something change? I usually make a big dish for the week 😄
Leah, I’m so happy you’re enjoying this recipe! :)
You can still adjust the recipe for the number of servings you want to make. To do so, in the recipe card, hover over the number of servings and you can adjust it there. I hope this helps!
This recipe was perfection. A restaurant in town makes something similar but it’s been inconsistent and their service is slow. This recipe was way better! And now I can enjoy it in my own home whenever I want. Thanks!