Baked French Eggs 12 Ingredients Easy Delicious

Baked French eggs are individual baked egg dishes that I make in a 12-cup pan for breakfasts to eat‌ at work during the week․ The yolk of a baked French egg can be soft or hard‚ based on the length of time the dish is baked‚ and baked French eggs are topped with‌ cream and Parmesan cheese․

I preheat the oven to 425°F and grease the muffin‌ tin before adding the eggs․ I use a 12-well muffin tin‚ and a‌ small bowl to crack the eggs into to avoid spills in the wells of the muffin tin․ I add cream to the muffin tin and‌ sprinkle freshly ground black pepper and grated Parmesan cheese on top of the eggs․ Portions are equally divided among the muffin tin‌ wells․

The egg yolks cook‌ rapidly at the high temperature required to prepare this recipe․ Decide whether‌ to cook the eggs with runny or firm yolks before cooking․ Do not cook the eggs in‌ a water bath․ Egg-size muffin papers can help keep the eggs round‚ and a small spatula can be used to lift cooked‌ eggs out of the papers․

I sprinkle Parmesan cheese over the eggs and‌ eat them right away․ I serve the eggs at breakfast with tomatoes‌ and on toasted English muffins or buttermilk biscuits․ Optional meat toppings include ham or Canadian bacon in the egg wells‌ before cooking․ Other optional ingredients‌ include spinach added to the pan with no meat․