You read that right: baked eggs with parmesan AND nutmeg! Nutmeg is one of my favorite seasonings to add to savory dishes. You'll often find it in pasta sauces, and I've been craving it lately so I wanted to try it on eggs and now I eat this about 3 times a week!
My recipe for baked eggs with parmesan and nutmeg is ready in less than fifteen minutes and it can be assembled in under a minute. Another bonus? You only need four ingredients (not including salt and pepper!) Oh, and of course it's DELICIOUS!!!
Sometimes I like the ease of baking eggs because you can just pop them in the oven and let it do the work, rather than standing at the stove stirring them. They also just look so freakin' cute in a little ramekin which means baked eggs are the perfect thing to serve to a crowd.
Important Notes About Making Baked Eggs with Parmesan
I've experimented with baked eggs so many times and adjusting the cooking time and temperature, as well as the type of dish I used.
Here's what I've learned.
- Every oven is different!!! Some are hotter and it will take longer to cook your eggs. Others cook faster. I've made these about 20 times now and at first, I kept finding the egg white wasn't cooking through but the yolk was cooking too fast so I made several adjustments. That's why I broil for the last few minutes now. Cooking times for baked eggs are just guideline though, because they'll probably be a bit different for everyone. When you try making baked eggs with parmesan, start checking them around 6 minutes. Take them out when they're cooked how you like them.
- These guidelines apply to cooking two eggs at a time.
- You CAN crack the eggs into your dish and let them cook without being disturbed — but with the cream added on they will be almost "liquidy" which I know some people don't like so if that's you, I'd recommend whisking them a bit first.
- Add the cream to the dish BEFORE the eggs - trust me on this!
When you add the cream before the egg it helps prevent it from all pooling on top. You'll get a better final result!
- 375F seems to be the standard temperature for baking eggs. It works for me, too. I've tried 350 but I prefer the texture when I bake them at 375F then broil.
Try to spread the nutmeg evenly over the eggs so you don't get clumps of it.
Baked Eggs with Parmesan and Nutmeg
Ingredients
- 2 large eggs
- 1 tablespoon cream
- 1 tablespoon shredded parmesan or more, to taste, divided in half, plus more for topping!
- ¼ teaspoon ground nutmeg
- salt and pepper
Instructions
- Preheat your oven to 375F.Generously grease a small ramekin with butter.Pour one tablespoon of cream into the greased ramekin, THEN crack your eggs on top of the cream.Add nutmeg, salt and pepper (don't skip the s & p!) and top with HALF the parmesan cheese.When the oven is ready, bake the eggs for 7 minutes. Then, turn the oven to broil and sprinkle the other half of the parmesan on top. Cook on broil for about two minutes, or until you get the consistency you like. Watch for burning!*Please see notes on cook times.Remove from the oven and let sit for at least two minutes. If you find there's still some egg white not thoroughly cooked through, I'd recommend just mixing the eggs and letting the residual heat cook it through rather than putting it back in the oven.Top with more parmesan, serve with toast for dipping, (or eat on its own!) and enjoy!
Notes
- The right cook time for two eggs at 375F will be different depending on your oven and the dish you use! In my oven, 7 minutes is perfect (not including broiling time) and this gets the eggs how I like them. For you, it could be the same, or a few minutes more/less.
- You'll have to experiment with cooking times for your eggs if you're making them for the first time. Start checking them around 6 minutes on 375F and keep a close eye on them once they're broiling so they don't burn.
Before you go, here's another tasty vegetarian egg recipe you won't want to miss: SCRAMBLED EGGS WITH RICOTTA AND CHIVES
I can't wait to hear what you think of these baked eggs with parmesan. I think the nutmeg is such an exciting twist and I hope you love it as much as I do!
If you give it a try, please review it and leave a comment down below — I really want to hear your thoughts.
xo - C
Melanie Sakowski
Mmmm, C this looks so yum.
I just instinctively grated nutmeg on my eggs that I’ve been enjoying with some vanilla extract and found your recipe after deciding to look up the combo from curiosity and I’m big impressed because I can see how these all match together!