Baked Eggs

Ingredients

• 1 tablespoonunsalted butter
• 170 g (6 oz)diced pancetta
• 80 g (½ cup)diced shallot
• 12 largeeggs
• 120 ml (½ cup)double cream
• ½ teaspoondried mustard
• 2 tablespoons, plus a little extra for garnishchopped flat-leaf parsley
• ¾ teaspoonMorton kosher salt
• ¼ teaspoonfreshly ground black pepper
• 75 g (½ cup)fresh peas
• 170 g (6 oz)provolone cheese, shredded
• To taste, if desiredfresh pea pods, split lengthways for garnish

Instructions

1. 1

   Prepare the ramekins

   Set an oven rack in the upper third and heat the oven to 175°C (350°F). Lightly butter six ramekins, each about 13 cm (5 in) across and 2.5 cm (1 in) tall. Arrange them on a large rimmed baking tray and set aside.

2. 2

   Cook the pancetta

   Warm a non-stick frying pan over medium heat and cook the pancetta, stirring regularly, until chewy-crisp. Transfer it to a plate lined with kitchen paper, then pour off all but 1 tablespoon of the fat.

3. 3

   Soften the shallot

   Add the shallot to the same pan and cook, stirring often, until softened. If it begins to brown before softening, lower the heat slightly. Transfer the shallot to a plate.

4. 4

   Mix the eggs

   In a medium bowl, whisk together the eggs, cream, dried mustard, parsley, salt and pepper. Stir in the cooked shallot, then divide the mixture evenly between the six ramekins.

5. 5

   Add the fillings

   Set aside a little pancetta for the tops, then divide the rest between the ramekins. Reserve a little of the peas and cheese for topping and share the remainder among the ramekins. Stir each one gently with a spoon, then put the tray in the oven and bake for 15 minutes.

6. 6

   Top the eggs

   Take the tray out of the oven and add the reserved cheese to each ramekin, followed by the reserved pancetta and peas. Add a split pea pod to each, if desired.

7. 7

   Finish baking

   Return the tray to the oven and bake for about 5 minutes more. The eggs should be just softly set, and the cheese on top should be melted without becoming heavily browned.

8. 8

   Garnish and rest

   Finish with freshly ground black pepper and a little chopped parsley. Leave the ramekins to sit for a few minutes before serving.

What are baked eggs?

Baked eggs are cooked in the oven rather than set in a frying pan, often with cream, cheese or other additions. This American-style version is baked in individual ramekins, with pancetta, peas and provolone folded through the eggs.

The combination balances rich, salty ingredients with sweet peas and fresh parsley. Baking in separate dishes also makes the portions simple to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 496 calories, 24g protein, 6g carbs, 41g fat.

The eggs and provolone provide most of the protein, while the cream, cheese and pancetta contribute much of the fat. The peas and shallot supply most of the small amount of carbohydrate. Pair a ramekin with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Pancetta: Cooking it first renders some of its fat and gives it a chewy-crisp texture. Keep a little back to scatter over the tops before the final bake.

Provolone and peas: Shredded provolone melts over the eggs, while fresh peas bring a little sweetness. Reserve some of each so they remain visible on top.

Cook the shallot gently

Shallot: Soften it in the pancetta fat, stirring often, rather than letting it brown quickly. If it starts taking on colour before it is tender, turn the heat down.

Egg mixture: Whisk the eggs, cream and seasonings together before adding the shallot. Divide the mixture as evenly as you can so the ramekins cook at a similar rate.

Look for a soft set

First bake: The eggs bake for 15 minutes before the toppings go on. At this point, add the reserved cheese, pancetta and peas.

Finish: Give them about 5 minutes more, checking for eggs that are just softly set and melted cheese that is not overly browned. They will continue to settle a little during the short rest.

Timing and serving

The recipe takes 50 minutes in total, including preparation and baking. The final bake is brief, so keep an eye on the eggs rather than waiting for the tops to brown.

Serve the ramekins warm, straight from the oven after a few minutes of resting. Toast or a simple salad can round out the meal.

The individual dishes matter

Ramekins: Use six dishes about 13 cm (5 in) across and 2.5 cm (1 in) tall, as specified in the method. Buttering their insides helps the eggs release more easily.

Baking tray: Set the ramekins on a large rimmed tray before filling and baking. This keeps them together for moving in and out of the oven.

Recipe notes & tips

• Butter the ramekins lightly, including around the sides.
• Cook the shallot over a moderate heat so it softens without browning.
• Reserve small amounts of pancetta, peas and cheese for the topping.
• Divide the egg mixture evenly so the ramekins bake at a similar pace.
• Check for a soft set after the final 5 minutes rather than waiting for browning.
• Let the ramekins rest for a few minutes before serving.

Variations

• Use frozen peas: Thaw them before adding so they do not chill the egg mixture.
• Change the cheese: Substitute another good-melting cheese for the provolone.
• Add herbs: Use chopped chives in place of some of the parsley.
• Make it meat-free: Leave out the pancetta and soften the shallot in butter.
• Add heat: Include a pinch of chilli flakes with the egg mixture.

Common mistakes to avoid

• Overbrowning the shallot: Lower the heat if it colours before it softens.
• Skipping the reservations: Keep some toppings aside so they can finish the ramekins.
• Filling unevenly: Divide the mixture and toppings as evenly as possible among the six dishes.
• Baking until browned: Take the eggs out when softly set and the cheese has melted.
• Serving immediately: Let the ramekins stand for a few minutes before eating.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat gently in the oven until warmed through; the eggs may become firmer after reheating.

Frequently asked questions