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Simple baked egg recipe

Photo of baked egg in a ramekin with a sprinkling of smoked paprika

Baked egg with a sprinkling of smoked paprika

My Mother prefers to eat a proper lunch rather than a big meal in the evening. Always one to watch her figure, she knew the dangers of eating too much late in the day. So in the school holidays we ate a ‘Proper Lunch’. Quite often this was forced down within an hour of getting out of bed.

The culinary highlight of the day for me was supper. Everyone prepared their own meal. The fridge was bursting with good things. Perhaps this is why I prefer snacky food to proper meals all these years down the line. A constant, comforting staple were baked eggs.

Our small French cocotte dishes have long since gone to that great kitchen in the sky. Baked eggs look pretty in these but they can be cooked successfully in ramekins. The main trick is to butter the dish well otherwise it will be soaking for days.

My basic baked egg recipe is below. It can be tarted up and played with endlessly but my all time favourite is simply an egg with a splosh of cream and some freshly ground white pepper. I am keen on these when I am ill in bed but want something a bit more substantial than soup. They are easier to cook than a boiled egg.

Simple baked egg recipe
Author: Fiona Nevile
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 1
Ingredients are per ramekin
  • 1 large egg
  • 1 tablespoon single cream or 1 dessert spoon of crème fraîche or splosh of creamy milk
  • Butter to butter the ramekin
  • Sprinkle of freshly ground white pepper or sweet smoked paprika
  1. Preheat the oven to 180c or 160c fan (350f / 320f)
  2. Butter the ramekin well.
  3. Break in the egg whole, top with cream/ crème fraîche/milk and season.
  4. Bake in the centre of the oven for 15 minutes.
  5. Serve with thinly sliced buttered toast.

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  1. Orangejelly

    THANK YOU! All baked egg recipies I seached for are fancy ( bacon, salmon etc in them) I want this recipe for my kids breakfast’s as I have 4 kids, breakfast takes ages to get out, they all want something different AAHHHHHH!!!
    I can pop these into the oven make some wholemeal toast and simple good healthy brekkie on the table for all to eat at the same time.

  2. Fiona Nevile

    Hi Lindsey,

    Thanks so much for these baked egg recipe ideas. They sound great. How clever to have kids who can cook!

  3. Quick baked eggs -good for kids who need a fast “english breakfast”. My twins have been doing these themselves since they were quite small. The ingredients vary so have included quite a few of their options but our ramekin dishes are actually Spanish tapas dishes and hold quite a lot so you may need to omit some to fit the little dishes!

    Chop up ham or cooked bacon and place in the bottom of a ramekin. Add sliced tomato, spinach, onion, chorizo, olives etc to taste (‘a gusto’ in Spanish!). Add a layer of thinly sliced or grated cheese, break an egg (or two) over the top, salt and pepper a gusto and stick the ramekin in the microwave for about a minute. Sometimes needs slightly longer.

    Meanwhile butter toast. Eat the lot whilst standing up and putting books in bag, digging PE kit out the wash, and then rush out to catch the school bus. Leave the pot on the side for mum to wash!

  4. Fiona Nevile

    Hi Mildred,

    Chutney! I have just been concentrating on quinces but I must make some chutney this year. Thanks for the nudge.

  5. Mildred

    Hi Fi, I am pleased to hear you are feeling better. Take it steady for a week or two though 😉

    I am making chutney today, the kitchen smells quite awful!! Worth it though!

  6. Fiona Nevile

    Hi Toni-abbe,

    Thanks for dropping by. Your instant ‘soup’ idea is excellent. We usually have a stock of chicken soup in the freezer but I think that we must have transferred it to my mum’s when she was ill.

    Much better today. Back to work tomorrow, I hope!

  7. Toni-abbe

    Sorry that you are still unwell. I keep several sachets of Knorr chicken stock in my cupboard for emergencies like this; simply chop some fresh veggies and cook them in the stock et voila, instant comfort and a fast return to health.

  8. Fiona Nevile

    Hi Pat,

    I love soup. We usually have chicken soup in the freezer for when we are ill but it must have been polished off (see tonight’s post) 🙂

    I have some chicken carcasses in the freezer so I will run some up when I’m back in the kitchen again.

    Hi Joanna,

    That’s not Stepford wife, that’s just a great practical tip that will transform our kitchen. Thanks a million.

  9. Glad you’re feeling a bit better.

    At the risk of sounding like a Stepford wife, I have cut out all need for long soaking … just put a few grains of dishwasher powder in whatever needs soaking, add a little hot water from the kettle, fill up with cold, and leave for a short time before swirling with a dishwaashing brush … done. I’ve been using this method for several years, and it doesn’t have any drawbacks.

    Joanna x

  10. Ohhhhh I do hope you get better soon. I usually fix a big pot of Vegetable soup when I get sick. Figure the vitamins of all those veggies will make me feel better.

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