Martha Stewart Baked Eggs

Martha Stewart baked eggs are a quick breakfast made with 8 large eggs, a splash of heavy cream and your choice of bacon, mushrooms or spinach, ready in 20 minutes. Save these easy breakfast ideas for Sunday brunch, holiday mornings or weekend guests, because everyone builds their own ramekin.

Pull the dishes out while the yolks still look soft and jiggly, because the eggs keep cooking in the hot ramekins. Wait until they look fully set in the oven and you end up with hard, chalky yolks.

Martha sets a simple formula of 2 eggs, 1 teaspoon heavy cream and about 1/4 cup of toppings per person. That means each guest picks their own toppings, and you can scale the whole thing up or down without doing any math.

Martha Stewart Baked Eggs

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

320

kcal

Two eggs bake in a pool of cream until the whites turn tender and the yolks stay runny. Warm toppings and a piece of crusty toast finish each ramekin.

Ingredients

• Unsalted butter, for ramekins
  

• 4 teaspoons heavy cream
  

• 8 large eggs
  

• Kosher salt and freshly ground pepper
  

• Peppadew Peppers, drained
  

• Sautéed mushrooms and spinach (see variation section for recipe)
  

• Cooked crumbled bacon
  

• Crumbled feta or grated Parmigiano-Reggiano
  

• Toasted English muffins or a crusty baguette, for serving
  

Directions

• Heat and butter: Preheat the oven to 400°F. Then brush 4 shallow 6-inch gratin dishes, ramekins or small oven-proof skillets generously with unsalted butter.
• Add the eggs: Add 1 teaspoon heavy cream to each dish, then crack 2 large eggs into each one. Season with kosher salt and freshly ground pepper so every bite has flavor.
• Add the toppings: Sprinkle each dish with your toppings, such as drained Peppadew peppers, sautéed mushrooms and spinach, crumbled bacon, and crumbled feta or grated Parmigiano-Reggiano. Set the dishes on a rimmed baking sheet so they are easy to move.
• Bake the eggs: Bake for 9 to 11 minutes, until the whites are just set and the yolks are still soft. Serve right away with toasted English muffins or a crusty baguette for dipping.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

How many toppings should I put in each dish?

Martha's rule is about 1/4 cup of toppings per person, along with 2 eggs and 1 teaspoon of heavy cream. That keeps the eggs from getting buried, and it's easy to scale up for a crowd.

Can I use other vegetables as toppings?

Yes, almost any cooked vegetable you have left over will do, such as roasted Brussels sprouts, squash or tomatoes. Chop them small, because they only need to warm through in the oven.

How do I make the mushroom topping?

Slice 1 pound of mixed mushrooms and cook them in 2 tablespoons olive oil over high heat in two batches. Each batch takes 4 to 5 minutes, and the second batch gets 1 more tablespoon of oil and 2 teaspoons fresh thyme.

What is the easiest way to prep this for a crowd?

Cook the mushrooms, spinach and bacon ahead and set them out in bowls so everyone can build their own dish. Then butter the ramekins, crack in the eggs and bake all of them together on one baking sheet.

How do I know when the eggs are done?

Look for whites that are just set while the yolks still wiggle, which takes 9 to 11 minutes at 400°F. If you like firmer yolks, start checking at 11 minutes and leave them in a minute or two longer.