Skillet Baked Eggs

November 4, 2015 By Cathy — 4 Comments
Individual skillet baked eggs with thyme and Parmesan cheese.

Skillet Baked Eggs

I’ll never understand people that skip breakfast. Alright, I get it on a busy Monday morning when you’ve traded a scrambled egg for an extra five minutes of sleep. But on the weekend it’s a different story. I love grabbing the family and going out for breakfast at the local diner, but sometimes I prefer my robe and fuzzy slippers and a meal around the kitchen table.

Eggs are my go to on the weekend since I rarely have them during the week.  Scrambled, cheesey, over-easy, fluffy omelettes…all are in the regular rotation. Then these individual cast iron skillets came into my life and upped the ante.  Honestly if I wasn’t already married I think I’d marry one of these. They make breakfast so simple and ridiculously delicious.  Heat the pan, swirl in a pat of butter, crack two eggs, a splash of cream, add whatever toppings strike your fancy and pop in the oven. Done.

Skillet Baked Eggs

And the best part…everyone can pick their own toppings and no one has to share.  I’m all for sharing appetizers at dinner, but at breakfast I’m not looking to engage.  I want my meal, my coffee, my second cup of coffee and a copy of The New York Times US Weekly. And maybe another splash of coffee.

Now I know you’re probably not looking for another pan to store, but I promise that you’ll make good use of these. They’re fantastic not only at the breakfast table, but are great for cooking everything from fish, to pot pies, to little plates of nachos, to apple pie. And they really hold the heat which cuts the down on the cooking time too. But if you’re as stubborn as my youngest son and can’t be convinced, you can also make these eggs in a ramekin, still good, but missing a little oomph.

Skillet Baked Eggs

I’ve made these eggs scattered with bacon, mushrooms and sautéed spinach, but my favorite is simple and herby, with healthy sprinkle of parmesan. If you love a runny yolk like I do, be careful not to overbake. And don’t skip the cream.  It really elevates the dish and helps to set the whites while they bake. And while these are eggs are good enough to make me forgo those extra five minutes of sleep on a weekday morning, I’ll probably go ahead and hit the snooze button and wait for Saturday, my fuzzy slippers and some quality time at the kitchen table.

5.0 from 1 reviews
Skillet Baked Eggs
 
Prep time
Cook time
Total time
 
Individual skillet baked eggs with thyme and Parmesan cheese.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1 serving
Ingredients
  • 1 tsp Butter
  • 2 Eggs
  • 1 Tbsp Heavy cream
  • 1 Tbsp Parmesan cheese, grated
  • ½ tsp Fresh thyme, finely chopped
  • 2 tsp Scallion, white and pale green parts only, chopped
  • Salt and Pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Heat a 6½ inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner.
  3. Add butter and swirl around the pan until the bottom is coated.
  4. Crack two eggs into skillet, taking care not to break the yolks.
  5. Drizzle the heavy cream over the eggs.
  6. Sprinkle with Parmesan, thyme, scallion and salt and pepper.
  7. Bake for about 3 minutes or until whites are no longer runny and yolks are set but not fully cooked through.

 

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Filed Under: Breakfast/Brunch, Recipe

Comments

4 responses to “Skillet Baked Eggs”

  1. Randy says:

    I enjoy reading your blog so much! Well written! The baked eggs is one of my fav! I love this so much! The photos are so stunning. Thanks for listing the recipe here so that I can prepare this as side dishes for my dinner tonight!

    • Cathy says:

      Thanks so much Randy! Glad you’re enjoying the recipes and the blog. It’s definitely a work in progress, but I’m loving the process. You’ll have to let me know how the eggs come out for you. Thanks for stopping by!

  2. Matthew says:

    This is a great recipe! I made doubled the portions to feed two people in my 9 inch cast iron skillet. The only nuance i’d add to the directions is to crack the eggs into a container first opposed to cracking them directly into a pan. When you’re making four eggs the first egg won’t be as runny as the last. Pairs well with a tomato salad (cherry tomatoes halved, cubed apples, soft cheese, mint, oil, salt) and french bread. A+ for simplicity and had a great meal cooked in less than 15 minutes.

    • Cathy says:

      Great point about cracking the eggs into a bowl and then pouring them into the skillet when you’re making a larger batch. Yum, that tomato salad sounds delicious! Eggs, tomato salad and french bread – yes please! Add a glass of crisp white wine and it may be the perfect meal!

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