{recipe} Easy Baked Eggs with Sun Dried Tomatoes and Parmesan

I had about 12 people over for brunch last weekend, and couldn’t figure out what to make that would be easy and impressive. I searched my favorite blogs, Pinterest, and my file of ripped-out magazine pages. But in the end, I couldn’t find any compelling recipes and decided to mess around and experiment.

baked eggs

You know what? It worked out fabulously! These little egg cups were perfect–and everyone wanted seconds, even some of the kids. And you know what? It was so easy to make.Put a couple of things in the blender, crack some eggs, throw it all into the oven and done.

This recipe will make 12 ramekins, which is probably enough for 6-8 people. If you wanted to stretch, you could put 2 eggs in each cup, but your sauce to egg ratio may get a bit off.

RECIPE: Easy Baked Eggs with Sun Dried Tomatoes and Parmesan
makes 12 ramekins, which should serve 6-8 people

INGREDIENTS:

  • 1 eight oz. jar sun dried tomatoes in oil
  • 1 handful fresh flat parsley leaves
  • 1/2 cup grated parmesan cheese
  • 12 eggs
  • about 1/4 cup heavy cream
  • salt and pepper to taste

METHOD:

  • Place 12 ramekins onto sheet pans or cake pans. (This will make it easier to get them in and out of the oven.) Preheat the oven to 375 degrees F.
  • Put sun dried tomatoes and all of the oil from the jar into a food processor or blender. Add the parsley leaves and the parmesan cheese. Pulse until chopped. You are not looking for a paste, just for all of the ingredients to be chopped and combined. (If the mixture is too thick and won’t move in the blender, you can add a little bit of water or olive oil to help it get moving.)
  • Divide the sun dried tomato mixture evenly among the ramekins and smooth into the bottom of each ramekin with the back of a spoon.
  • Crack an egg on top of the mixture into each ramekin.
  • Pour about 1 tsp of heavy cream (a small splash) on each egg.
  • Season egg with salt and pepper.
  • Bake ramekins for 20-30 minutes, until eggs are soft-set. Remove from oven and serve immediately with toast or crusty bread.
Print Friendly

4 comments

1 Patti Sills { 11.20.14 at 4:47 pm }

This looks delicious, as well as easy, quick and impressive! Can’t wait to try it on Christmas morning. Have you ever made German baked pancakes? Also easy, quick and homey/cozy/charmingly impressive.

2 Karen { 11.20.14 at 7:11 pm }

@Patti thanks so much! I have never made German pancakes- are they like Dutch babies or Finnish pancakes? Because those are great! http://www.offthemeathook.com/2011/12/20/recipe-finnish-pancake-with-raspberry-red-wine-sauce/

3 Anna { 11.25.14 at 4:37 pm }

I made these a few nights ago and they were fantastic! I did 3 eggs in one oven safe bowl and omitted the parsley, because I did not have that on hand, but dang these were a hit! Thanks for the recipe!

4 Karen { 11.25.14 at 8:20 pm }

@anna thanks so much for letting me know! So happy to hear it.

Leave a Comment

CommentLuv badge