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Baked Eggs with Herbs and Tomatoes Recipe

Baked Eggs with Herbs and Tomatoes Recipe

By Elizabeth Stark

Have you tried baked eggs? They’ve quickly become one of my very favorite effortless dishes. Whether you’re serving baked eggs for breakfast, lunch, or dinner, they’re an incredibly simple dish to make. Even better, they’re surprisingly delicious and sophisticated. And just like any other great egg recipe, baked eggs do a fantastic job of elevating other flavors. In this recipe, the baked eggs are complimented beautifully by sweet cherry tomatoes, fresh herbs, and hunks of really good cheddar.

If you’re new to baked eggs, try this basic approach to start, and then feel free to play with all kinds of seasonal flavors as we move through the fall — mushrooms, greens, onions, or leeks are all great choices.

Herbed Baked Eggs with Tomatoes


  • 1 tablespoon butter
  • 1/3 cup cup minced herbs and/or spinach (I used basil, tarragon, and spinach)
  • 4 cherry tomatoes, halved
  • 3 eggs
  • 1 tablespoon heavy cream
  • 1/4 1/2 teaspoon sea salt
  • several twists of fresh ground black pepper”¨
  • 3 tablespoons flavorful cheddar, grated or sliced thin
  • 1 teaspoon minced chives”¨


  1. Preheat the oven to 425 degrees.
  2. Grease a 6 inch ramekin or small baking dish with the pat of butter, then add the pat to the dish and place in the oven just until it melts.
  3. Remove dish from the oven and scatter the herbs and tomato halves around the dish. Carefully crack the eggs into the dish. Pour in the cream, and sprinkle the sea salt and pepper.
  4. Place in the oven and bake for 5 minutes. Working quickly, pull the ramekin and scatter the cheese and chives over the top. Return dish to the oven and cook for 1 2 minutes more, or until the whites are just set. Your eggs will continue to cook a bit once out of the oven.
  5. Set aside to cool for a minute or two, and serve.