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Individual skillet baked eggs with thyme and Parmesan cheese make an elegant and cozy breakfast.
Eggs are my breakfast go to on the weekend since I rarely have them during the week. Scrambled, cheesy, over-easy, fluffy omelettes…all are in the regular rotation. But today, we’re all about skillet baked eggs.
These individual cast iron skillets came into my life and upped the breakfast ante. They make breakfast so simple and ridiculously delicious.
Simply heat the pan, swirl in a pat of butter, crack two eggs, a splash of cream, add whatever toppings strike your fancy, and pop into the oven. Done.
Skillet baked eggs!
The best part about these skillet baked eggs? 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.
I’ve made these eggs every which way…scattered with bacon, mushrooms, sautéed spinach, or loaded up with cheese; but my favorite these days is simple and herby, with healthy sprinkle of parmesan.
If you love a runny yolk like I do, be careful not to overbake. Just don’t skip the cream! It really elevates the dish and helps to set the whites while they bake.
Now I know you’re probably not looking for another pan to store, but I promise that you’ll make good use of these little skillets. They’re fantastic not only at the breakfast table, but are great for cooking everything from pizza, to shepherd’s pie, to nachos, to dessert.
They hold the heat really well 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.
New to cast iron? Here’s everything you need to know about cooking in cast iron pans!
Let’s make Skillet Baked Eggs
- Heat the pan on the stovetop until hot, but not smoking. Add the butter to the pan and swirl.
- Add the eggs to the pan.
- Add the cream, cheese, herbs, salt, and pepper.
- Bake until the whites are cooked through, but the yolks are still runny, about 3 mins.
Tips for success
- Crack the eggs into a ramekin and pour into the skillet instead of cracking into the pan directly. This prevents broken yolks and broken bits of shells in your baked eggs.
- While you want the pan to be preheated before you add the butter, be sure it’s not too hot or the butter will burn.
- Don’t skip the cream! It helps to set the whites as they cook.
- Swap the chives for scallions, or add a sprinkle of your favorite herbs. And don’t forget the salt and pepper!
- Use this recipe as a jumping off point. You can add all kinds of vegetables, herbs, cheeses, or meats. Just be sure your toppings are pre-cooked (when appropriate) because the eggs only take a few mins in the oven to set.
More EGG Faves!
- Ham, Egg Cheese Breakfast Pizza
- Crab Eggs Benedict
- Mushroom, Goat Cheese Frittata
- Ham and Egg Muffin Cups
- Savory Dutch Baby
Individual skillet baked eggs with thyme and Parmesan cheese make an elegant and cozy breakfast.
- 1 tsp unsalted butter
- 2 eggs
- 1 Tbsp heavy cream
- 1 Tbsp parmesan cheese, grated
- 1/2 tsp fresh thyme, finely chopped
- 2 tsp chives, minced
- kosher salt and pepper
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Preheat the oven to 400 degrees. Heat a 6 1/2 inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner.
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Add butter and swirl around the pan until the bottom is coated.
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Crack two eggs into a ramekin or small bowl, taking care not to break the yolks. Add to the skillet (you can break them directly in as well if you're careful).
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Drizzle the heavy cream over the eggs. Sprinkle with parmesan, thyme, chives, salt, and pepper.
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Bake for about 3 minutes or until whites are no longer runny and yolks are set but not fully cooked through and serve immediately in the skillet.
Special equipment: 6.5 inch cast iron skillet
- Crack the eggs into a ramekin and pour into the skillet instead of cracking into the pan directly. This prevents broken yolks and broken bits of shells in your baked eggs.
- While you want the pan to be preheated before you add the butter, be sure it's not too hot or the butter will burn.
- Don't skip the cream! It helps to set the whites as they cook.
- Swap the chives for scallions, or add a sprinkle of your favorite herbs. And don't forget the salt and pepper!
- Use this recipe as a jumping off point. You can add all kinds of vegetables, herbs, cheeses, or meats. Just be sure your toppings are pre-cooked (when appropriate) because the eggs only take a few mins in the oven to set.
Update Notes: This post was originally published in November 2015 but was republished with tips and step by step photos in July 2019.
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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!
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!
Sande says
Hey all! I made this today for my girlfriends’ brunch at the lake. I made 5 eggs, and didn’t have parmesan so used gouda. I cooked for 5 minutes rather than 3 and the yolks and whites were PERFECT. Everybody raved about it and asked for the recipe… 🙂
Cathy says
Yum! Gouda would be sooo good in there. Glad you enjoyed!
LG says
Great recipe — but I’d never dare to make eggs in (my) cast iron for fear of baked-on residue that would necessitate a demoralizing round of scouring and reseasoning. In fact, I’m amazed that you and many of your regular readers (per the comments on this article and recipe) have had success with cooking eggs in CI.
I gotta ask: How are you seasoning your cast iron? Is there a post or series of posts in which you describe how you treat your cast iron — or even which CI brand, modern or vintage, your pans are — to get such results? Inquiring minds that have been roped and thrown at the Cast Iron Corral want to know!
I’m not kidding: these kinds of non-stick results are so far removed from my experience of eggs in CI as to seem like some sort of enchantment to me. Please share the method behind the magic! Thanks in advance. (I’m off to run a search for ‘cast iron’ in your blog’s search engine to see if you’ve already addressed this. …)
Cathy Roma says
No wizardry here! My cast iron skillets are my workhorses and I use them on a daily basis. I find the key to cooking eggs or any other potentially sticky food is to preheat the pan, then swirl the fat (butter, oil) into the pan, coating it well before you add the eggs or whatever else you’re cooking. For me, the more I use them, the better they are. I have a link in the body of this post that talks about cooking with cast iron including washing and seasoning your pans. Hope that helps!
Amber says
I made these for a potluck breakfast (at my house) and they were sooooo good. My new favorite egg! The cream is essential!
Amber says
I should add that they were even good the second day. I added feta on top and ate them with sourdough toast.
T ahmed says
THESE WERE SIMPLE BUT DELICIOUS!!! Omgggg I’m in heaven! 🙂
Lisa says
This is an amazing recipe. I will always make my eggs in this fashion from now on. Thank you for the recipe!
Lisa