Baked eggs for breakfast in bed

Breakfast in Bed Baked Eggs

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Baking


A rich, creamy dish with savoury-but-sweet caramelised onions topped with gently baked eggs made golden with a dusting of parmesan. Perfect to dip your extremely buttered sourdough into and sink back into the pillows with a good book.




  • 1 onion, peeled and sliced thinly
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • a pinch of salt
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 2 swiss brown mushrooms, chopped fine
  • 4 tablespoons cream
  • 4 good, big, organic eggs
  • grated parmesan-style or pecorino cheese
  • fresh thyme
  • buttery sourdough


  1. Preheat the oven to 180C
  2. In a large frying pan, gently cook the onions in the olive oil and butter for 20 minutes, stirring frequently, until golden.
  3. Add a pinch of salt, the balsamic and the brown sugar and bubble another 5 minutes until caramelised and delicious.
  4. Divide between two oven-safe ramekins and top with the chopped mushrooms
  5. Top each ramekin with a tablespoon of cream
  6. Crack in two eggs into each ramekin
  7. Top with the rest of the cream, a good pinch of salt and crack of black pepper, and some grated cheese
  8. Bake until everything is heated through and the eggs are to your liking
  9. Top with just a smidgen of fresh thyme, you don’t want to over do it!

Keywords: baked eggs, eggs en cocotte, breakfast eggs, eggs in cream, thyme eggs, brunch eggs, brunch dish