A baked egg in a white ramekin with red chili and herbs along the edges

Baked Eggs with Herbs, Chili & Cheese

Pre-heat the oven to 350ºF. Lightly grease four ramekins with olive oil or butter and set them on a baking tray. This particular recipe is for four eggs; you can decide how many servings that is.

Category Breakfast, Brunch
Keyword baked eggs, eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author © Marlene Cornelis/Urban Cottage Life 2014


  • 1 medium shallot, finely diced
  • 2 to 4 tsp minced red chili pepper
  • 1 tbsp olive oil or butter (plus more for greasing the ramekins)
  • 2 leaves sage, chiffonaded
  • Leaves of several sprigs of thyme, lightly chopped
  • 1/4 cup Grated cheese (See note) (reserver some for sprinkling on top if desired)
  • 4 eggs
  • 4 tsp cream, divided for each ramekin
  • Freshly ground pepper
  • Kosher or sea salt

How To Make This Recipe

  1. Heat the oil or butter in a small frying pan over medium heat. Add the shallot, chili pepper, a grinding of fresh pepper and a pinch of salt, and sauté for about five minutes, until the vegetables soften slightly. Divide between the four ramekins, making sure the vegetable mixture is evenly distributed around the bottom. Add the herbs, then the cheese, reserving some cheese for on top of the eggs if you wish.

  2. Crack an egg into each ramekin (for some reason, this is much more fun than cracking eggs into a frying pan). If using cheese, add a light sprinkling on top. Then top with the cream, a grating of pepper and a light sprinkling of kosher or sea salt, and an optional sprinkling of cheese.

  3. Bake for about 15 minutes, or until the eggs reach the doneness you desire. I baked mine for 18 minutes; the white were quite firm and the yolks had some softness to them but weren't runny. Next time I'll bake the shorter time period to facilitate dipping my toast.
  4. Eat the eggs from the ramekins and enjoy finding the treasures buried beneath the eggs.

Recipe Notes