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Baked Feta Eggs

This baked feta eggs dish features creamy, melted feta combined with tender baked eggs, creating a rich and velvety breakfast experience. The process involves baking the feta until bubbly and adding eggs to achieve a soft, runny yolk, resulting in a rustic yet indulgent dish with a golden, bubbling appearance. Perfect for slow mornings, it offers a comforting, satisfying start to the day with simple pantry ingredients.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 100 g feta cheese crumbled
  • 2 large eggs fresh
  • 1 teaspoon olive oil extra virgin
  • 1 fresh thyme or parsley chopped, for garnish
  • 1 lemon lemon zest finely grated
  • to taste black pepper freshly cracked
  • optional pinch chili flakes for extra heat

Equipment

  • Oven-safe dish or ramekin
  • Spoon
  • Microplane or grater

Method
 

  1. Preheat your oven to 200°C (390°F). Lightly brush your ramekin with a bit of olive oil to prevent sticking and add flavor.
  2. Crumble the feta cheese directly into the ramekin, spreading it out evenly to create small mounds. Drizzle a teaspoon of olive oil over the feta and sprinkle with freshly cracked black pepper and chili flakes if using.
  3. Make two small wells in the feta using the back of a spoon, then carefully crack an egg into each well, trying to keep the yolks intact. Repeat for both eggs.
  4. Sprinkle the top with finely grated lemon zest and chopped herbs like thyme or parsley for a burst of freshness. Place the ramekin in the oven on the middle rack.
  5. Bake for about 10-12 minutes, until the feta is bubbly and golden around the edges, and the egg whites are set but the yolks remain slightly runny. Check around the 10-minute mark for your preferred consistency.
  6. Gently remove the ramekin from the oven and let it rest for about 1 minute. Finish with an extra drizzle of olive oil and a sprinkle of herbs for vibrant aroma.
  7. Serve immediately, ideally with crusty bread or toast for scooping up the creamy feta and runny eggs, enjoying the warm, bubbling dish while it’s fresh.