7 Saucy Baked Egg Recipes

A messy, saucy dish of slightly runny eggs can really get a lazy morning started right. With a hunk of your favorite crusty bread and a cup of strong coffee, it's simple to break away from the typical cereal, oatmeal or granola routine.

I started researching different baked egg dishes after I began making Shakshuka (pictured) at home more and more for weekend brunch. If you've never had Shakshuka, it's a staple in Middle Eastern, Moroccan and Israeli cultures. It's a tomato and pepper stew that's technically not baked but prepared on the stovetop in a skillet or cast-iron pan. It's simple, savory, messy, and wonderfully satisfying at any time of day.

Baked egg recipes are even more hands-off and often only require a quick saute of onion and tomato, a crack of the egg, and off they go in the oven. For this reason, many of the recipes below could be easily prepared on a weekday and a few you'd likely want to reserve for weekends with a little more leisure time. There's a little something for everyone, from bacon lovers to portobello mushroom fans:

Try a Recipe:
Herbed Baked Eggs - Ina Garten
Arugula and Chive Baked Egg Cups - Good Life Eats
Baked Eggs with Spinach and Bacon - Epicurious
Skillet Baked Eggs with Spinach, Yogurt and Chili Oil- Bon Appetit
Baked Eggs in Tomatoes - Martha Stewart
Mexican Baked Eggs - Closet Cooking
Baked Eggs and Herbs in Mushroom Caps - Poor Girl Eats Well

Related: Soft and Pretty: Eggs en Cocotte

(Image: Megan Gordon)

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Lighter Eggs Benedict, Baked Eggs with Polenta, Herb Frittata, Empanadas, Smoky Deviled Eggs, and the Apricot Flip New Recipes from The Kitchn

Lighter Eggs Benedict with Mock Hollandaise

Yes, eggs were the theme this week! From eggs Benedict (lightened-up a bit!) with mock Hollandaise sauce, to quick scrambled egg salad, to Persian herb frittata, we were loving our eggs. There were baked eggs with creamy polenta (good for breakfast, lunch, or dinner) and smoked trout deviled eggs. Ready for some eggs this weekend?

Lighter Eggs Benedict with Mock Hollandaise
How to Bake Eggs en Cocotte
Quick, Easy Scrambled Egg Salad
Persian Herb Frittata (Kuku Sabzi)
Smoked Trout Deviled Eggs
Beef & Potato Empanadas
Baked Eggs with Creamy Polenta, Spinach & Garlic
The Perfect Soft-Boiled Egg
Vietnamese Egg Soda (Soda Sa Ht G)
The PDT Apricot Flip

Last Week's New Recipes: Brazilian Cheese Bread, Barbados Rum Punch, Braised Chicken, Cheese and Potato Soup, Spicy Salsa, Pupusas, Flan & More

(Images: See linked recipes for full image credits)

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How to Bake Eggs en Cocotte Cooking Lessons from The Kitchn

Baked eggs are so easy and have an air of fancy that makes a weekend breakfast feel extra special. Here's how to do it.

In case you're new here, you may not yet have noticed: I love eggs. For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don't like to play favorites, but baking them in individual ramekins until the whites are barely set and the yolks reach that creamy, pudding-like consistency may, perhaps, be my egg de resistance. It's so easy and has an air of fancy that makes a weekend breakfast feel extra special. Here's how to do it.

Cooking baked eggs (also called eggs en cocotte or shirred eggs) is a pretty darn straightforward process. There aren't many tricks or secrets here, which is handy when you're groggy first thing in the morning.

I like to cook them in a hot water bath. This might seem a bit fussy, but it helps to gently cook the eggs all the way through. You can also make plain baked eggs, or you can layer a spoonful of something tasty in the bottom of the ramekin. Mushrooms sauted in butter or a nest of caramelized onions are my favorites.

You can make baked eggs just as easily for one or for a dozen. The only limiting factor is the number of small ramekins at your disposal. This is a great breakfast to have in your back pocket around the holidays when family descends and long brunches ensue.

Do you have a favorite way of making baked eggs?

How to Make Baked Eggs en Cocotte

What You Need

Ingredients

Butter or olive oil
Large eggs
Salt
Pepper
Milk or cream (optional)
Optional Extras: minced fresh herbs, grated cheese, sauted mushrooms, caramelized onions, crumbled bacon, spring onions, diced tomatoes, tomato sauce, or any other little bits or spoonfuls that would be tasty with eggs.

Equipment

Small ramekins (2-3 ounces for baking single eggs, 5-6 ounces for baking two eggs)
Roasting pan, cake pan, or other oven-safe dish
Clean dish towel

Instructions

1. Prepare the Oven and Hot Water Bath: Pre-heat the oven to 375F. Line the baking dish with the dish towel; the dishtowel will keep the ramekins from sliding when you carry the baking dish.

2. Butter the Ramekins: Rub the insides of the ramekins with butter or olive oil. If you're adding any extras like grated cheese or veggies, add a spoonful or two to each ramekin.

3. Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins).

4. Sprinkle with Salt and Pepper: Sprinkle each egg with a pinch of salt and pepper. If you'd like a richer baked egg and some extra insurance against the yolk drying out in the oven, add a spoonful of cream to each ramekin.

5. Transfer Ramekins to the Baking Dish: Arrange all the ramekins on the towel in the baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.

6. Bake the Eggs: Transfer the baking dish with the ramekins of eggs to the middle rack of the oven. Bake until the whites are set: 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping.

Additional Notes:

Baked Eggs in the Toaster Oven: Nix the water bath and bake ramekins of eggs directly on the rack in the toaster oven. Using the toaster oven tray can make transferring them in and out easier.

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(Images: Emma Christensen)

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