(Serves 2)
Weekend breakfast is the best. We can be leisurely and normally don’t have to run out the door first thing. I like something good but also simple… I like to drink my coffee while relaxing versus standing at the stove. Baked eggs are so tasty and can be made a million different ways. You can use fresh dill, like I do here, but any fresh or dried herbs will work. I often make these with fresh chives, dried Italian seasoning, or herbs de Provence and they turn out fabulous. We love the combo of parmesan and goat cheese, but pretty much any cheese you like will work just fine. They can be served with any breakfast items you like – toast, muffins, bacon, sausage, fruit, etc.
The recipe is easy to scale up to feed as many people as you have small baking dishes. I’ve even done a baked egg bar when having friends or family visit where I put out different herbs, cheeses, bacon, ham, etc. and let everyone make up their own. Put them on a sheet pan and bake them all at once. How easy!
You Will Need:
- 4 eggs
- 1 tablespoon chopped fresh dill, plus more for serving
- 2 tablespoons grated parmesan cheese (Parmigiano Reggiano)
- 2 ounces goat cheese
- Kosher salt and black pepper
Instructions:
- Preheat oven to 375 degrees.
- Spray baking dishes with olive oil spray. I use these 6-ounce gratin dishes – (paid link).
- Crack 2 eggs into each dish.
- Season with salt and pepper, then top each with dill, parmesan and goat cheese. Place the baking dishes onto a sheet pan.
- Bake for 12-15 minutes until the eggs are set and yolks are to your desired doneness.
- Top with extra dill and serve alongside your favorite fruit, toast, etc.
