Breakfast

Baked Eggs (Old Hollywood Style)

The Southern Rustic

This is my rendition of an old-school dish that I discovered many years ago in an old 1950s-style cookbook. This recipe is so easy and so adaptable. It never fails to impress and it is so simply delicious.

I found this recipe intriguing as it was very popular with old-school Hollywood actresses, especially the lovely Marilyn Monroe. It was a very popular breakfast dish up until the 70s. It faded out during the 80s and took a back burner to other popular foods coming onto the food scene.

So, I am going to share with you my take on this very delicious dish. I will leave some tasty ways to serve this up after the recipe below.

INGREDIENTS:

Eggs (2 per person)
Salt and pepper – to taste
Milk or cream ( 1 tbsp per ramekin)
Butter – to butter the ramekin
Cheese of choice – Grated or crumbled

DIRECTIONS:

  1. Preheat the oven to 300*. Butter the desired amount of ramekins well.
  2. Add 1 egg per ramekin.
  3. Add 1 tbsp of milk or cream on top of the egg. Do not stir.
  4. Add salt and pepper to taste on the top of the egg.
  5. Add 1 to 2 tbsp of grated cheese on top of the egg.
  6. Place the filled ramekins on a sheet tray so they are easy to move to and from the oven.
  7. Bake for 20 minutes or until your desired doneness. I like my egg yolks a little runny so I cook mine for about 15 to 20 minutes. Just check the doneness around the 20-minute mark and go from there.
  8. Remove from the oven and let cool for 5 minutes before serving.

  • If you do not have ramekins, you can butter an 8×8 inch baking dish, and add the eggs into the baking dish. Top with 1 tbsp of cream or milk per egg, salt, pepper, and cheese. Bake for 30 to 45 minutes depending on how you like your eggs. Remove and serve.
  • Here are some toppings that I like to add to my eggs. Cilantro, parsley, hot sauce, Aleppo pepper, creme fraise, sour cream, fresh dill, red pepper flakes, and dollops of cream cheese. Serve with some crusty bread or toast.
  • You can replace the butter with olive oil or avocado oil.
  • You can serve this however you like.
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Published by The Southern Rustic

Hello Everyone! Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us. I created my blog a few years ago with my youtube channel because I thought that If I shared a recipe, then people just might like to see just how the recipe is put together. I share all of my family recipes along with today's recipes. Whether it is old-fashioned recipes, sourdough, einkorn, desserts, sheet pan meals, or even crockpot meals, they are all absolutely delicious. I spend hours, if not days, creating and dabbling with recipes to make sure they are the best for you and your family. All of my recipes are family tested and family-approved before they are ever posted to my blog or youtube channel. Every now and again I will share some behind-the-scenes fun and chaos of our creations and family adventures. I hope you all stick around and join us here at The Southern Rustic and see what we cook up in my kitchen. You can find all of my social media information in the Contact/Donate OR the Social Media Accounts tab on my home page. There I have listed my Instagram pages, YouTube channel, Email, and other information so you can easily find everything in one place. I hope that you all have a wonderful, wonderful day and I will see you soon. Sam TheSouthernRustic

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