Herb and Vegetable Baked Eggs
A simple, hearty baked egg dish with caramelized onions and fresh parsley, perfect for a quick weeknight dinner or a satisfying breakfast. Serve with crusty bread to soak up the delicious juices.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
Ingredients
- 4 large eggs
- 1 medium onion
- ¼ cup parsley
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bread
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the 2 tbsp olive oil in an oven-safe skillet over medium heat. Add the 1 sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
- 3
Spread the cooked onion evenly in the skillet. Sprinkle with half of the chopped parsley, reserving the rest for garnish.
- 4
Crack the 4 eggs directly over the onion mixture, spacing them evenly. Season with the 1/2 tsp salt and 1/4 tsp black pepper.
- 5
Transfer the skillet to the oven and bake until the egg whites are set but the yolks are still slightly runny, about 10-12 minutes.
- 6
Remove from the oven and let rest for 2 minutes. Garnish with the remaining parsley and serve hot with the 4 slices of bread for dipping.
- 7
Enjoy your herb and vegetable baked eggs!
Tools you’ll need
- Oven-safe skillet
- Knife
- Cutting board
- Measuring spoons
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