Baked French Eggs

Best with Brunch Salt

Serving size:4 


  • 1-1.5 tablespoons of Summa Salt’s Brunch Salt
  • 8 large eggs
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 cup grated sharp Parmesan cheese
  • Freshly ground black pepper, to taste
  • Fresh herbs for garnish (optional)


  1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease 8 ramekins or muffin tin cups with non-stick spray or vegetable oil and place them on a baking sheet (if using ramekins).
  2. Sprinkle, sprinkle: Sprinkle half of the Brunch Salt on the bottom of each ramekin or muffin tin cup.
  3. Crack the eggs: Carefully crack one egg into each ramekin, ensuring the yolk remains intact. 
  4. Add the cream: Drizzle about 1 tablespoon of heavy cream over each egg, making sure it covers the yolk and some of the whites.
  5. Melt the butter and drizzle on top of each egg.
  6. Bake: Place the baking sheet with the ramekins or the muffin tin in the preheated oven and bake for about 9-10 minutes, or until the egg whites. Grate Parmesan while the eggs are baking (during the last 1-2 minutes of cooking)
  7. Remove from oven: Remove the ramekins or muffin tin from the oven once the egg whites are set and the egg yolks are still soft and sprinkle each egg with grated Parmesan cheese and the remaining Brunch Salt.

Serve and Enjoy immediately!