The 10-Minute Ina Garten Breakfast I Can't Stop Making

Key Takeaways

• Ina Garten’s Herbed Baked Eggs are a simple yet elegant breakfast that only take 10 minutes from start to finish.

• It’s a recipe that is easy to double or triple without changing the cook time.

• It only takes a few simple ingredients for a delicious and easy breakfast.

Let’s face it, right now, eggs are expensive and hard to come by. If you are lucky enough to get your hands on some, they deserve the royal treatment. Why not add a little heavy cream and butter and enjoy them as the delicacy they are? Some herbs and parmesan cheese, too? Sign me up.

If you want to upgrade your eggs, allow me to introduce you to my new favorite recipe, Ina Garten’s Herbed Baked Eggs. I’ve made them three times just this week! This recipe comes from her cookbook Barefoot in Paris and is inspired by the French dish oeufs cocotte, which consists of eggs baked in cream.

Ina’s version is influenced by Provence, so the dish is full of fresh rosemary, thyme, parsley, and garlic. I’m a big fan of herbs in my eggs, but the zip of garlic in my breakfast was totally new to me. I loved how deeply savory it made the dish, and by cooking the eggs in cream, the garlic really infused every bite with its subtle heat without overwhelming the entire dish.

My Tips for Making Ina Garten’s Baked Eggs

While the dish looks and sounds fancy, it only takes about 10 minutes to make from start to finish.

• Since all broilers are different, it’s important to keep a close eye so the cream doesn’t burn; some brown spots are ok, you just don’t want to torch it.

• It helps if you have the eggs cracked into a bowl in advance so they hit the hot cream as quickly as possible.

• Ina suggests cooking the eggs for about five minutes under the broiler, but in my oven (which features an electric broiler), they were done in closer to three minutes.

• It’s key to set the gratin dishes on a sheet pan to catch any spills from the bubbling cream and to make it easy to take the eggs in and out of the oven quickly.

I love how easily you can scale up or down the herb mixture and make the dish for one or four in the same amount of time. While baked eggs can sometimes get a little rubbery, the addition of heavy cream gives the eggs a decadent, almost souffle-like texture.

These eggs are perfect with a side of crusty bread—to dip into those gorgeous yolks—and a green salad. One bite, and you might just think you are in Paris at a chic cafe!

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