Individual Baked Eggs

These individual baked eggs are an easy and impressive breakfast
Baked Eggs

Photo Modified: Flickr / Andrea Goh / CC BY 4.0

Baked Eggs

Baked in individual ramekins, these personal portions of baked eggs are a brilliant weekend breakfast.

This recipe is courtesy of Macheesmo.

Deliver Ingredients


  • 2 English muffins
  • 4 strips bacon
  • 5 Ounces fresh spinach
  • 4 large eggs
  • 4 Tablespoons heavy cream
  • Butter, for greasing
  • Salt
  • Pepper


Lightly grease four small ramekins with butter.

Slice the English muffins in half and toast. Cut down to size if necessary to fit in the ramekin. Push the toast to the base of the ramekin.

Over a medium-high heat, fry the bacon in a skillet for around 8 minutes, until crisp. Place fried bacon on paper towels, and drain all but 1 tablespoon of the fat from the pan.

Add the spinach and a few drops of water to the skillet you just used for the bacon. Sauté the spinach until wilted.

Preheat the oven to 350 degrees F.

Crumble the bacon over the toast in the ramekin: Use 1 rasher of bacon for each ramekin.

Evenly divide the spinach between the ramekins. Make a small well in the center of the spinach.

Crack an egg into the center of each ramekin and pour a tablespoon of cream over each one.

Bake for 15–20 minutes, until the egg white is set, but the yolk is still slightly soft.



Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.