Baked Eggs

A simple and visually interesting method for presenting eggs at breakfast, lunch or supper.

These eggs, in little bread parcels, have been a particular favourite with my nephews, two active young boys who would rather be outside than stopping for a meal. So, the novelty value of eggs cooked in bread cases was a winner with them; and for me, as I like to know that the eggs do not need watching and the toast will not burn.

For Fodmap and Gluten Free diets use Gluten Free bread. Alternatively, try Savoury ‘Muffins’ where the egg is baked in a ramekin lined with ham or bacon; making it suitable for Paleo diet. (Both Baked Eggs and Savoury ‘Muffins’ can be cooked in a muffin tray.)

Another option is to cook the eggs ‘en cocotte’. Similarly, the eggs are baked in ramekins which are placed in a bath of water in the oven. Or eggs can be poached in a dish lined with spinach or cooked tomato.

Diets for which Baked Eggs are suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo and Vegetarian.


Preparation: 5 mins | Cook: 15 mins | Serves: 2 slices

1 tsp olive oil
2 slices bread (see notes for Fodmap and Gluten Free diets)*
2 eggs (small-sized eggs if the ramekins are small)

salt and pepper
chives (optional)


PREHEAT the oven to 180 C/350 F/Gas 4.
GREASE the ramekin or muffin tray with oil.
TRIM the crusts from the slices of bread.
ROLL the the trimmed slices with a rolling pin to squash them.
LINE the ramekins or muffin tray with the bread.
CRACK the eggs into the bread.
BAKE for 12-15 minutes. (If you want a runny egg yolk, remove from the oven just before the egg white is set.)
COOL for a couple of minutes.
RUN a knife between the bread and ramekin, remove and serve.


– Garnish with chopped chives, crumbled feta or a dollop of tapenade.


* For Fodmap and Gluten Free diets select Gluten Free bread. Variations are outlined below.

Other savoury options for Breakfast:

Ricotta Bake
Rice Congee
Scrambled Tofu

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