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Herbed Eggs Baked in Cream with Feta makes a stunning brunch; it’s perfect for Sunday morning or a special occasion like Mother’s Day! It’s gluten free and naturally low carb.

Overhead View of Herbed Eggs Baked in Cream with Feta with Cup of Coffee

With Mother’s Day less than a week away, 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 recipe for Herbed Eggs Baked in Cream with Feta is a delicious way to switch things up, but still serve mom a gorgeous breakfast.

Baked Eggs with Description

Herbed Eggs Baked in Cream with Feta

For my Herbed Eggs Baked in Cream with Feta, I start with onion and garlic sautéed in butter. This gives the dish a wonderful base flavor. I add cream (because it’s classic when making shirred eggs, which is a type of baked eggs that I talk about later in this post), and I add feta for a bit of salty tang. Fresh herbs, such as parsley and dill, brighten the flavor.

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. You can cook the eggs until they reach your desired level of doneness.

Pro Tip: 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.

Front View of Herbed Eggs Baked in Cream with Feta

A Few Different Ways to Cook Eggs

There are almost countless different ways to cook eggs! For many cooking methods, including fried, boiled, poached, and baked, you can cook the yolks to your desired level of doneness or runniness.

To make scrambled eggs and omelets, the yolks and whites are beaten and cooked together, so runny yolks aren’t an option with those two cooking methods.

I’m going to touch on just a few different ways to cook eggs. And it’s going to sound weird, but I’ll tell you a little secret. My favorite way to eat most kinds of eggs is with ketchup! Sometimes I’ll go for chili garlic sauce on top, but ketchup is my real guilty pleasure.

Close Up of Herbed Eggs Baked in Cream with Feta

Fried Eggs

When you fry eggs, you can cook them over easy, over medium, or over hard. The difference between them is how runny the yolk is. Fried eggs are cooked as they sound: fried in a skillet with some type of fat (I like to use avocado oil or ghee).

Scrambled Eggs

Scrambled eggs are lightly beaten, either in a bowl before adding them to a skillet, or in a skillet as they’re cooking. I like to make my scrambled eggs with butter for flavor and also to help prevent the eggs from sticking. You can make either looser soft scrambled eggs or stiffer hard scrambled eggs.

Boiled Eggs

When we think of boiled eggs, hard-boiled is probably the first thing that comes to mind. You can also soft-boil eggs so they have a runny yolk.

Herbed Eggs Baked in Cream with Feta Pin

Poached Eggs

Not to be confused with boiled eggs, poached eggs are something else entirely. Hard boiled eggs are cooked in their shells, while poached eggs are not. To make poached eggs, fill a deep skillet with about 2 to 3 inches of water and add 1 1/2 tablespoons vinegar (I use apple cider vinegar). Bring to a boil, and turn the heat down slightly. Crack an egg into a small bowl and then lower the bowl as close to the water as you safely can and let the egg drop into the water.

Continue this way with as many eggs as you want to cook (but don’t crowd the pan). Let each egg cook for 3 minutes for runny yolks, or 5 minutes for solid yolks. For runny yolks, the egg should wobble just a bit when you place it on a slotted spoon and jiggle the spoon. Use a slotted spoon to remove each egg, pat it dry with a paper towel, and serve.

Sunny Side Up Eggs

Aptly named, sunny-side-up eggs are like sunshine in egg form. To make this type of egg, basically fry an egg, but don’t flip it. I spoon a bit of the cooking fat on top of the white as the egg cooks to help cook the top of the egg white. Some people like to let the egg white get a bit crispy. Sunny-side-up eggs typically have a gorgeously runny yolk.

Baked or Shirred Eggs

Shirred eggs are eggs that are baked in small ramekins with a splash of cream added, and also possibly a sprinkle of cheese or some cooked breakfast meat or vegetables. As with other cooking methods, you can bake the eggs until the yolk reaches your desired level of doneness. This recipe for Herbed Eggs Baked in Cream with Feta is basically a recipe for shirred eggs.

Herbed Eggs Baked in Cream with Feta and Coffee on Creamy Marble Background

How Long Do I Cook Eggs for Over Medium?

To make fried eggs over medium, I heat a nonstick skillet over medium to medium-high heat. Once hot, I add a little avocado oil or ghee and let it warm up. Then I crack an egg or two into the pan. I let it cook until the white is set on the bottom, which takes about 1 to 2 minutes. I then use a metal spatula to flip the egg, and let it cook about 1 minute on the second side.

Pro Tip: To cook eggs over medium in this recipe for Herbed Eggs Baked in Cream with Feta, around 12 minutes at 400F is perfect.

More Delicious Breakfast and Brunch Recipes:

Herbed Eggs Baked in Cream with Feta with Crushed Red Pepper Flakes Garnish
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Herbed Eggs Baked in Cream with Feta

5 from 1 vote
Prep Time5 minutes
Cook Time20 minutes
Yields: 1 serving
Herbed Eggs Baked in Cream with Feta makes a stunning brunch; it's perfect for Sunday morning or a special occasion like Mother’s Day! It's naturally gluten free and low carb.

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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 400. 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 14 minutes (the eggs pictured here were cooked for about 17 minutes for ever-so-slightly-soft yolks).
  • Sprinkle on the remaining half of the fresh herbs, and serve.

Notes

  • Net Carbs: 7g per serving (whole recipe is 1 serving)
  • To cook eggs over medium in this recipe for Herbed Eggs Baked in Cream with Feta, around 12 minutes at 400F is perfect.
  • 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.

Nutrition

Calories: 489kcal | Carbohydrates: 7g | Protein: 17g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 454mg | Sodium: 535mg | Potassium: 250mg | Sugar: 3g | Vitamin A: 2340IU | Vitamin C: 13.6mg | Calcium: 267mg | Iron: 2.3mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Breakfast, Brunch
Cuisine: American
Keyword: Eggs Baked in Cream

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Herbed Eggs Baked in Cream with Feta Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

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.

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5 Comments

  1. Can you substitute milk for the heavy cream? I am lactose intolerant!

    1. Peggy, Yes, you can use milk here! I would reduce to 3 tablespoons milk instead of 1/4 cup cream.

  2. 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 😄

    1. 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!

  3. 5 stars
    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!

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