Parmesan and Herb Baked Eggs
Parmesan and Herb Baked Eggs

Our girls are slowing down their laying for the winter. Since getting our own flock of chickens, I’ve become a bit of a snob (okay a total snob) about eggs, and it always makes me a little sad when we get to this point of the year. I’m so used to having über fresh pastured eggs that anything else just isn’t even worth it.

In the middle of the summer, we hit our peak of seven to eight eggs per day. Now we’re down to two or three, and by the time Christmas is around, we’ll be lucky if we nab one a day. And you won’t find me buying eggs from the grocery store (see: snob), so that means we’ve gotta get our egg consumption under control for the next few months. When we’re in egg rationing mode during the winter, I don’t bake with eggs. I don’t put eggs in meatloaf or burgers. The few eggs we are getting are reserved for the purest of egg-related indulgences—perfectly soft-cooked dippy eggs.

Parmesan and Herb Baked Eggs

There are lots of ways to get beautiful runny egg yolks, but one of my favorites is by using ramekins in the oven (or, my country girl version of ramekins—quarter-pint jelly jars—also perfect for homemade fruit-on-the-bottom yogurts). It’s easy, consistent, and scalable—you’re only limited by the number of ramekins you own. This is one of my favorite simple breakfasts. On any given day of the week, if you took a peek at our breakfast table, you’d see us eating drippy eggs, toast, fruit, and coffee. This recipe is like peak Johnston family.

I’m normally a big fan of growing and using fresh herbs whenever you can, but this is one place where I think dried herbs really fit the bill. The milder flavor and not-so-leafy texture really goes well with the simplicity of a baked egg. It also means that this dish is perfect in November or in June.

Parmesan and Herb Baked Eggs

Parmesan and Herb Baked Eggs

The trickiest part with any soft-boiled egg is nailing down the timing. This can depend on the temperature of your eggs—store bought eggs need to be refrigerated because the coating on the shell that protects the egg is washed off before shipment, and they’ll obviously take longer to heat up and cook. Unwashed farm fresh eggs can be stored at room temperature and will cook more quickly. Ovens vary in temperature and have hot and cool spots. And, of course, we all have our own egg preference—I like a really runny egg. I just barely want the white cooked, and the yolk warm.

For my kind of egg, it’s about a five minute trip under the boiler if the eggs are cold, and right around three if they’re fresh from the hen house. You’ll have to do some experimenting to figure out your perfect egg. My best suggestion is to prop your oven door open and watch your eggs the first time you make them. Do the jiggle test every 30 seconds or so—just jiggle the pan a little bit. If it seems like the whole egg is shaking, they’re not done. If it seems like the middle is just a little wiggly, they’re nice and runny. And if there is no jiggle at all, they’re hard-cooked (delicious, but not what we’re aiming for here). Make note of the time, and then you’ll know!

Parmesan and Herb Baked Eggs

Parmesan and Herb Baked Eggs

Of course, dippy eggs have to be served with something to dip into them! You can’t beat just regular buttered toast cut into strips (or “soldiers” as they call ’em over in the UK). I like to dip and dip and dip, and then when all the yolk is gone, I use a small cocktail fork or spoon to scoop out and eat all the leftover yummy egg. Best. Breakfast. Ever. Enjoy!

Parmesan and Herb Baked Eggs

Parmesan and Herb Baked Eggs

Yield: 1
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Parmesan and Herb Baked Eggs are one of the easiest and most consistent ways to make drippy soft-baked eggs. Serve it with toast for dipping!


  • 1 teaspoon Parmesan cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon unsalted butter
  • 1 clove garlic, minced
  • 1 egg
  • Buttered toast, for serving


  1. Place a ramekin on a small baking sheet. Slide the sheet into the oven and preheat the broiler.
  2. Stir together the Parmesan, thyme, rosemary, oregano, salt, and pepper in a small bowl.
  3. Remove the tray with the ramekin from the oven, and add the butter and garlic.
  4. Break the egg into the ramekin, and sprinkle the Parmesan and herbs over the top.
  5. Place the baking sheet and ramekin under the broiler for about 5 minutes, or until the white of the egg is set. Serve immediately with toast.


Recipe adapted from The Food Network.

Nutrition Information:
Yield: 1 Serving Size: 1 egg
Amount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 208mgSodium: 808mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 10g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


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  1. Never thought of soft “boiling” eggs in the oven. Cool idea and nice way to get some flavour into ’em. Took me a while to work out what broiling was… Downunder, we would normally say put them under the grill (which is again distinct from “grilling”) – oy, the confusion! 😛

  2. Would you have any hesitation for any reason about mixing them up the night before and stashing in the fridge so those busy weekday mornings trying to get out door for school and work?

    1. The only thing that might cause me pause is the garlic—it cooks in the hot jar through the process—but maybe you could just leave out the garlic, and use like 1/4 teaspoon of garlic powder?

  3. Mmmm those look so yummy! I’m always afraid of the broiler option but I might be brave for this recipe 🙂

    Side note: Love the quick recipe videos on the sidebar! They’re mesmerizing in the same way makeup tutorial videos are, I love watching them! Are you posting them on IG?