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Herb & Goat Cheese Baked Eggs

Herb & Goat Cheese Baked Eggs - recipe card
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Creamy, savory baked eggs with tangy goat cheese and fresh herbs, cooked until the whites are just set and the yolks remain gloriously runny. Perfect for a protein-rich breakfast or elegant brunch, served directly from the oven in individual ramekins.

Ingredients

Scale
  • 2 tbsp unsalted butter, softened (for greasing ramekins)
  • 4 oz (113g) plain goat cheese (chèvre), crumbled
  • 2 tbsp heavy cream
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 8 large eggs
  • 1 tbsp extra virgin olive oil
  • 2 tbsp grated Parmesan cheese
  • Additional fresh herbs for garnish (optional)

Instructions

  1. Preheat your oven to 375°F / 190°C. This moderate temperature ensures gentle, even cooking that will set the egg whites without overcooking the yolks or curdling the dairy. Place four 6-ounce oven-safe ramekins on a rimmed baking sheet for easy handling and to catch any potential overflow.
  2. Generously grease the inside of each ramekin with the softened butter, coating the bottom and sides completely. This creates a non-stick surface and adds rich flavor. The baking sheet method allows you to transfer all ramekins to the oven at once without risking spills.
  3. In a small bowl, combine the crumbled goat cheese, heavy cream, chopped chives, dill, thyme, black pepper, and kosher salt. Mix gently with a fork until just combined—the goal is a cohesive but still textured mixture. The cream helps bind the herbs to the cheese and will create a luxurious base for the eggs.
  4. Divide the goat cheese mixture evenly among the four prepared ramekins, using the back of a spoon to create a slight well in the center of each. This well helps cradle the eggs and prevents them from sliding off the cheese layer. Ensure the mixture covers the bottom evenly.
  5. Crack two large eggs into each ramekin, taking care not to break the yolks. For the cleanest break, crack each egg on a flat surface rather than the rim of the ramekin. The eggs should sit neatly on top of the cheese mixture, with yolks centered if possible.
  6. Drizzle ¾ teaspoon of extra virgin olive oil over the eggs in each ramekin. The oil adds flavor and helps the tops brown slightly. Then, sprinkle ½ tablespoon of grated Parmesan cheese evenly over each portion. The Parmesan will create a golden, savory crust.
  7. Carefully transfer the baking sheet with the ramekins to the preheated oven’s middle rack. Bake for 12-15 minutes. The exact time depends on your oven and desired yolk consistency—check at 12 minutes for very runny yolks.
  8. Watch for visual cues: the egg whites should be completely set and opaque, while the yolks should still appear soft and jiggle slightly when you gently shake the ramekin. The Parmesan will be lightly golden, and the edges may bubble slightly. Avoid overcooking, which will firm the yolks.
  9. Using oven mitts, carefully remove the baking sheet from the oven. The ramekins will be extremely hot. Let them rest on the baking sheet for 2-3 minutes before serving—this allows the eggs to finish setting gently from residual heat and makes handling safer.
  10. Garnish with additional fresh herbs if desired. Serve immediately with crusty bread or toast points for dipping. The ramekins retain heat well, so the eggs will stay warm throughout the meal. Warn guests that the dishes are hot.

Notes

Storage: Leftovers can be refrigerated in airtight containers for up to 2 days, though the yolks will firm upon reheating. Freezing is not recommended as the texture of the eggs becomes rubbery. Reheating: Microwave individual portions on medium power for 45-60 seconds until warmed through, or reheat in a 300°F / 150°C oven for 8-10 minutes. Protein Boost: For an even higher-protein version, add ¼ cup of full-fat cottage cheese to the goat cheese mixture, or serve each portion with two slices of cooked, crumbled bacon or turkey sausage on the side.

Nutrition

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Find it online: https://thehighproteinrecipes.com/herb-goat-cheese-baked-eggs/