baked Asiago and Rosemary eggs

Baked Asiago & Rosemary Eggs

I love these eggs! I make them all the time for myself. I find that baked eggs are really easy to make and give you that tasty soft yolk and the clean up is pretty easy. My favorite part, there’s no sticking to the pan and ruining the egg! Love that!

Course Breakfast
Cuisine American
Keyword baked, eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Debi


  • ½ tablespoon olive oil
  • ½ shallot minced
  • ½ tablespoon unsalted butter
  • 1 sprig fresh rosemary leaves minced plus more for garnish
  • 2 teaspoons heavy cream
  • 1 scallion sliced
  • 4 tablespoons grated Asiago or Parmesan cheese plus more for topping
  • 4 eggs
  • pinch of salt
  • fresh cracked pepper for topping


  1. Heat olive oil in a large skillet over medium-high heat. Add the shallots to the hot pan, and cook until translucent, about 3-5 minutes. Stir in butter and chopped rosemary. Set aside.
  2. Preheat your oven to 375° F. While the oven heats, fill a large pan big enough to fit the ramekins in with water, enough that the water will reach halfway up each ramekin. Carefully place the water filled pan in the oven to preheat.
  3. Butter the insides of 2 oven-proof ramekins. Divide the shallot mixture among the dishes. Add 1 teaspoon of cream to each dish, and add 2 tablespoons of cheese to each dish. Sprinkle some scallions into each dish (reserving some scallion for garnish), crack 2 eggs into each dish, and sprinkle with a little salt. Top with more grated cheese.
  4. Carefully place the ramekins into the Bain Marie (water bath) in the oven, and bake for 8-15 minutes, until the whites of the eggs are mostly set. Carefully remove the egg cups from the oven. Let stand for 3-5 minutes before serving.
  5. Garnish the egg cups with freshly cracked pepper, chopped scallions, and additional rosemary. Place each ramekin on a plate, and serve with a piece of sourdough bread or toast.

Recipe Notes

Makes 2 servings