Feta baked eggs
A delicious mediterranean twist on baked eggs!
If you love easy brunch recipes, these creamy Feta Baked Eggs are the perfect twist on traditional French eggs en cocotte. This simple baked eggs recipe combines rich cream, salty feta cheese, sun-dried tomatoes, and a touch of chilli for a Mediterranean-inspired breakfast that feels both comforting and elegant. Gently baked in a water bath until perfectly soft and creamy, these eggs are ideal for slow weekend brunches, quick high-protein breakfasts, or an easy one-dish lunch.
Inspired by classic French eggs en cocotte, this version adds bold Mediterranean flavours with tangy feta and sweet sun-dried tomatoes, creating a dish that is rich, savoury, and incredibly satisfying. Served with warm crusty toast for dipping into the creamy yolks, these baked feta eggs are simple to make yet feel restaurant-worthy.
Whether you are looking for an easy baked egg recipe, a healthy high-protein breakfast idea, or a new brunch dish to impress guests, these feta baked eggs are guaranteed to become a favourite. They are naturally low carb, packed with flavour, and ready in under 40 minutes using just a handful of ingredients.
🍽️ 2 portions
Ingredients
Olive oil
25g feta, crumbled
25mL heavy cream
2 eggs
1–2 sun-dried tomatoes, chopped
1 tsp chives, chopped
Chilli flakes, to taste
Method
Lightly grease a ramekin with olive oil and crack the eggs into it. Top with the sun-dried tomatoes, crumbled feta, heavy cream, and a sprinkle of chilli flakes. Cover with a lid or foil.
Place the ramekin into a high-sided baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekin.
Bake in a preheated oven at 160°C for 25–30 minutes, or until the eggs reach your preferred doneness. Season with salt, sprinkle with chopped chives, and serve with toast.
FAQS and Tips
What are eggs en cocotte? Eggs en cocotte are a classic French baked egg dish where eggs are gently cooked in individual ramekins, usually with cream, cheese, or herbs. They are traditionally baked in a water bath to create a soft, creamy texture.
Why do you bake the eggs in a water bath? The hot water helps the eggs cook gently and evenly, preventing them from becoming rubbery or overcooked. This gives the baked eggs their signature silky texture.
Can I make these feta baked eggs ahead of time? These eggs are best enjoyed freshly baked, but you can prepare the ramekins with the feta, cream, and sun-dried tomatoes in advance. When ready to eat, simply crack in the eggs and bake.
How do I know when the eggs are done? The eggs are ready when the whites are set but the yolks still have a slight wobble in the centre. For firmer yolks, bake for a few extra minutes.
What can I serve with feta baked eggs? These baked eggs are delicious with sourdough toast, warm pita, roasted potatoes, avocado, or a simple green salad.
Can I customise the recipe? Absolutely. You can add spinach, caramelised onions, olives, roasted peppers, fresh herbs, or swap the feta for goat’s cheese or ricotta.
