Baked Eggs with Artichokes and Parmesan

Eggs are a breakfast staple but sometimes you want to enhance a staple into something fancier, right? These eggs are baked inside custard cups which can make your breakfast table feel a bit more purposeful instead of the usual grab-and-go set-up. Try them for your next brunch!


  • 1 tablespoon unsalted butter, room temperature
  • 2 teaspoon fresh chives, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh oregano, chopped
  • 8 frozen artichoke heart quarters, thawed
  • 2 large eggs
  • 2 tablespoon (packed) freshly grated parmesan cheese


  • Preheat oven to 400˚F.
  • Rub butter over bottom and sides of two 6 ounce soufflé dishes or custard cups, dividing equally.
  • Sprinkle with herbs, dividing equally.
  • Place 4 artichoke pieces in each dish.
  • Crack 1 egg into each dish, being careful not to break yolk.
  • Sprinkle eggs with salt, pepper, and cheese.
  • Bake until eggs are softly set and cheese is golden (9 minutes).
  • Serve immediately.

Leave a comment

Please note, comments must be approved before they are published