I love slow mornings and the little ritual of making baked eggs. There’s something so comforting about taking the time to make myself a tasty breakfast, sipping my coffee, and losing myself in a good book (Currently The Guernsey Literary and Potato Peel Society by Mary Ann Schafer and Annie Barrows – highly recommend). It’s a rare chance to slow down, especially when life often feels like it’s calling me to rush, to be productive. Baked eggs are simple, delicious, and filling, and they make the morning feel like a gentle, intentional start to the day.

To make baked eggs:

Preheat your oven to 350° F.

Crack 2 eggs into a ramekin and put in a splash or two of heavy cream and then crumble cheese (I love Boursin for this) on top. Optional: swirl around gently to spread the cheese throughout.

Place the ramekin in a baking dish and fill halfway up the sides with boiling water.

Cover the entire dish in foil and bake for 12-25 minutes.

I like to top this with salt, pepper, and fresh chopped chives and serve with a toasted piece of sourdough bread. It’s also good with a bit of chili crunch oil or hot sauce if that’s your jam!

Side note: if you have the San Juan Blend from the San Juan Sea Salt Company, this is super yummy on top!!!

Let me know if you try this recipe and enjoy it as much as I do. I’d love to know – what are some of your favorite slow morning breakfasts?