Sun Dried Tomato and Herb Baked Eggs

Name: Sun Dried Tomato and Herb Baked Eggs
Prep time: 13 min
Cook time: 22 min
Ingredients: 6 large eggs; 1/3 cup heavy cream; 1/4 cup oil-packed sun-dried tomatoes, patted dry and cut into thin strips; 1/4 cup crumbled feta; 1 tbsp chopped fresh oregano; 1 small shallot, finely minced; 1 tbsp butter, softened, for the ramekins; 1/4 tsp kosher salt; 2 tbsp finely grated Parmesan; Black pepper

⏲ ~35 min total · prep 13 · cook 22 · 4 servings

Breakfast⏱ 40 min total🔥 3.0g net carbs

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

6 large eggs
1/3 cup heavy cream
1/4 cup oil-packed sun-dried tomatoes, patted dry and cut into thin strips
1/4 cup crumbled feta
1 tbsp chopped fresh oregano
1 small shallot, finely minced
1 tbsp butter, softened, for the ramekins
1/4 tsp kosher salt
2 tbsp finely grated Parmesan
Black pepper

Instructions

Heat the oven to 350°F and set a kettle of water to boil. Butter four 6-ounce ramekins and set them in a 9x13-inch baking dish.
Whisk the eggs, cream, shallot, oregano, salt, and a good grind of pepper until completely smooth, about 1 minute.
Divide the tomato strips and feta among the ramekins, pour the egg mixture over, and give each one a single stir with a fork so the pieces float throughout.
Pour the boiling water into the baking dish until it climbs halfway up the sides of the ramekins.
Bake 20 to 24 minutes, until the tops are pale gold and the centers wobble like gelatin when you tap a ramekin — they should never look dry or domed.
Lift the ramekins out with tongs, scatter the Parmesan over each, and rest 5 minutes; the centers finish setting and loosen from the sides.
Serve warm in the ramekins with a spoon, or run a thin knife around each and turn out onto a plate.

Why this recipe works

Water bath Boiling water halfway up the ramekins buffers the oven heat, so the eggs set into custard with pale gold tops instead of browning or curdling.
Oil-packed tomatoes Sun-dried tomato strips, patted dry, scatter through the custard and season it all the way down without thinning it.
Ramekin portions Four 6-ounce ramekins mean four identical servings at 3 net carbs each, with no cutting and no estimating.

Tips for making this recipe well

One stir only

After the egg mixture goes in, give each ramekin a single stir with a fork so the tomatoes and feta float through the custard. More stirring whips in foam that bakes unevenly.

Read the wobble

Tap a ramekin at 20 minutes. A center that wobbles like gelatin is done; a domed or dry top means it has gone too far.

Rest before unmolding

Five minutes out of the water bath lets the centers finish setting and loosen from the ramekin sides. Turned-out eggs need this rest or they tear.

Butter generously

Butter the ramekins properly if you plan to unmold them. Custard grips any dry patch and halves the presentation.

Serving suggestions

Serve them warm in the ramekins with spoons, or run a knife around each and turn them out onto plates for a more formal look; the custard holds its shape after the 5-minute rest. The Parmesan goes on as they leave the oven. At 3 net carbs a ramekin, two with a green salad make a quiet dinner for two, and the water bath keeps them warm longer than most egg dishes manage.

Storage and meal prep

Refrigerate leftovers right in their ramekins, covered, for 3 to 4 days; reheated gently in a low oven they stay closer to tender than reheated scrambled eggs ever do. Freezing custard is not worth it, since the set turns grainy after thawing. The whisked egg mixture can be made in the morning and held covered in the refrigerator, leaving only the bake and the tomato-and-feta division for dinnertime.

Variations worth trying

Different cheese Goat cheese crumbles replace the feta in the same quarter cup.
Spinach in A few leaves of wilted, squeezed-dry spinach under the tomato strips.
Herb swap Chives or thyme replace the oregano; keep to a tablespoon of whichever soft herb you choose.

Frequently asked questions

Why the water bath?

Water caps the temperature around the ramekins, which is how the custard sets smooth instead of curdling. Direct dry heat turns baked eggs rubbery fast.

Can I prep them ahead?

Whisk the custard in the morning and hold it covered in the refrigerator, then divide the tomatoes and feta and bake at dinner. Baked leftovers also keep 3 to 4 days.

How do I know they are done?

The tops turn pale gold and the centers wobble like gelatin when tapped. They should never look dry or domed, and the 5-minute rest finishes the set.

Can I use dried oregano?

Fresh is what the recipe calls for, at a tablespoon of chopped leaves. Dried runs stronger, so a teaspoon would stand in.

What size ramekins?

Six-ounce ramekins, four of them, set in a 9x13-inch dish so the water can climb halfway up their sides. Wider cups bake faster and run dry before the timer.

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