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Buttery Baked Eggs


What you’ll notice here is that a little butter goes a long way. Each ramekin gets about 1/3 of a teaspoon, giving it plenty of the buttery flavor that goes so happily with eggs. If you want to get fancy, say for a weekend brunch, scatter chopped basil, thyme or chives in the bottom of the ramekins before you crack in the eggs. Once cooked, garnish the top with a touch more herbs.
Servings 4 servings


  • 1 tablespoon butter , divided
  • 8 eggs
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Cut the butter into 16 tiny cubes. Use your fingers to smear 1 cube of butter on the inside of each of 8 ramekins. Set aside the remaining butter.
  3. Put the ramekins in a baking pan and fill the pan with enough water to reach halfway up the sides. Crack an egg into each ramekin and season with a sprinkle of salt and a few turns of the pepper grinder.
  4. Put the eggs into the center of the oven and bake until the whites are just set and the yolks still soft, about 16 minutes (give or take a minute). Be aware that the eggs will continue to cook a bit even after they're out of the oven.
  5. Very carefully remove the baking pan and lift out the ramekins using a pair of tongs or dish towel.
  6. Top each egg with one of the remaining 8 little cubes of butter. Serve immediately.