Baking / Breakfast / Recipes / Savory

Baked Eggs with Goat Cheese and Prosciutto

Sunday mornings are generally for sleeping late, coffee and the paper, maybe some football if it’s in season. When we lived in New York Sunday mornings often meant brunch out somewhere as well. It is perfectly acceptable in New York to have brunch at 12 or 1pm meaning there is no rush to get up. Here in St. Louis people tend to take the timing of the breakfast/lunch thing more seriously and our favorite brunch places are already packed by 9am. One thing I don’t like to do is wait in line, on a Sunday morning, so we have taken to eating our early afternoon brunches at home when we can.

This cool and cloudy Sunday Dr. Fiance is working hard on grant writing, the poodle we are dog-sitting is following me around like a shadow, and I decided that it was high time that I took a shot making baked eggs for our brunch.

The beauty of something like a baked egg is that it is very simple to put together and like most of the things that I tend to cook, they don’t require an exact ingredient list. Once you have the essentials you can experiment with whatever you have around the house to put in there. The results are creamy, warm and comforting egg whites with an even creamier and heavenly yolk that is very different from both fried, poached or soft boiled eggs.

Here are the essential parts per serving:

  1. One Egg, whites and yolk separated
  2. 1-2 Tablespoons cream, half and half, yogurt, creme fraiche, whatever
  3. Some other secondary ingredient (or two or three) like spinach, tomato, onion, meat, cheese etc.

I went with goat cheese and some Volpi proscuitto (from right here in St. Louis). Then I sautéed some spinach in olive oil and garlic and roasted some cherry tomatoes in olive oil and fresh basil.

To construct your baked egg of awesomeness: simply preheat your oven to 350, while it’s heat up you get your ingredients together. Butter of your ramekin and add in your secondary ingredients. In my case, I lined four ramekins with proscuitto, layered on some goat cheese, then added spinach to two, and tomatoes to two. Next, whisk the cream and egg whites together and pour into each ramekin (one egg per ramekin). Finally, top with the egg yolk. Bake for 20 minutes and then go nuts.

A couple of notes: This makes for a nice light brunch of four servings if you’re serving other dishes. We each ate two of them which was more than enough for brunch without anything else other than a nice baguette to sop up the egg yolks and to cut the richness; the goat cheese made these very decadent.


  • Kimberly
    September 6, 2011 at 11:25 am

    Looks and sounds delicious! Can you whip me up some right now? : )

  • Nicole McCoy
    September 14, 2011 at 6:28 pm

    This looks wonderful. 🙂 the food and the photography.

    • ShootToCook
      September 14, 2011 at 9:10 pm

      Thanks! Great to see you tonight as well.

  • Matt
    September 29, 2011 at 5:20 pm

    First of all, 12 or 1PM is actually way too early for brunch, and I believe that is a sign that we take brunch very seriously.

    I will try the recipe though.

  • Alison
    December 9, 2011 at 8:04 am

    Aw! I’ve just eaten my lunch and now I’m salivating again! I can literally taste those tomatoes … and the egg yolk smoothing over them … and the spinach cleansing over that … and now a bite of the proscuitto … mmmmmm! Thank you!

  • Julie
    December 16, 2011 at 12:45 pm

    I made your recipe this morning and it turned out excellent! The only thing that would have made it better would be if the yoke were still runny rather than cooked through. Is it possible for the whites to cook in the oven without overcooking the yoke?

    • ShootToCook
      December 16, 2011 at 4:59 pm

      I think that the best way to keep the yolks runny is to undercook the whites a bit. When I made it (with the added cream) I didn’t cook the whites solid – just long enough for them to congeal a bit, more like a soft boiled egg. In any case, I’m glad you enjoyed it!

    • Dondra
      January 15, 2015 at 2:52 pm

      Maybe egg yolk could be added a little later on the top after the rest of the dish cooks a bit.

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  • qzen42
    February 4, 2012 at 8:54 am

    This looks absolutely lush. Trying it this AM. Will let you know.
    — qzen42 aka Jim

  • qzen42
    February 4, 2012 at 10:16 am

    C’est Magnifique!

  • Betsey Terry
    February 16, 2012 at 4:56 pm

    I just found your picture of this as a pin on pinterest!! Love Baked Eggs..and love this spin on it…my parents are visiting my sister now..and i’ve added Volpi’s Prosciutto to my Hill wish list!!

  • artiste
    April 10, 2012 at 1:51 pm


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  • Plum
    January 18, 2014 at 6:54 am

    I’ve had this Pinned to my BRUNCH Pinterest board for AEONS and have only just cooked it this morning and OH WOW I’ve seriously been missing out! Perfect combo of creamy tangy goats cheese with the basil and tomatoes. Just perfect. This is my new favourite brunch dish. Thankyou!

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