Go Back

Rustic Baked Eggs in Cast Iron Skillet

This dish involves cracking fresh eggs directly into a well-loved cast iron skillet, then baking until the whites are set and the yolks remain luscious and runny. The process embraces imperfections, resulting in a hearty, rustic breakfast with crispy edges, tender whites, and a bright, velvety yolk as the centerpiece.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Casual / Rustic
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs preferably fresh
  • 1 teaspoon butter for greasing and flavor
  • to taste salt preferably flaky sea salt
  • to taste black pepper freshly cracked
  • 1 tablespoon chopped fresh herbs such as parsley or thyme
  • optional cheese shredded cheddar or feta
  • dash hot sauce hot sauce for a spicy kick

Equipment

  • Cast-iron skillet
  • Oven
  • Stove
  • Spoon
  • Oven mitts

Method
 

  1. Preheat your oven to 180°C (350°F). Place your cast iron skillet on the stove over medium-low heat and add a teaspoon of butter. Let it melt slowly, filling the skillet with a warm, nutty aroma and a slight sizzle.
  2. Crack two large eggs gently into a small bowl first to avoid shells, then carefully slide them into the skillet, spacing them apart. The whites should spread gently, and you'll hear a soft sizzling sound. This step helps you control placement and prevents breakage.
  3. Season the eggs generously with salt and freshly cracked black pepper. Sprinkle chopped herbs over the top for freshness, and add any optional cheese if desired. Let the eggs cook gently on the stove for 1-2 minutes until the whites just start to set around the edges.
  4. Transfer the skillet to the preheated oven. Bake for 8-10 minutes, watching carefully. The whites should turn opaque and just firm, while the yolks remain bright and slightly jiggly. You may see crispy edges forming around the whites.
  5. Once baked to your desired doneness, carefully remove the skillet from the oven using oven mitts. If you like a spicy touch, drizzle a dash of hot sauce over the eggs now. Let them rest for a minute to settle, then sprinkle with additional herbs or cheese if wanted.
  6. Serve the baked eggs straight from the skillet, with crusty bread or toast on the side for dipping. The yolk should be velvety and runny, complemented by crispy edges and tender whites. Enjoy the rustic, imperfect beauty of this simple dish.

Notes

For extra flavor, add a sprinkle of smoked paprika or fresh herbs before baking. Keep an eye on the eggs during baking to achieve your preferred yolk consistency. This dish is best enjoyed immediately while warm and runny.