Os ovos assados em ramequins são uma forma maravilhosamente simples e elegante de começar o dia. Infundidos com o aroma do alecrim fresco e a riqueza do queijo derretido, este prato transforma um simples pequeno-almoço numa refeição especial com o mínimo de esforço, ideal para um brunch de fim de semana ou para quando apetece algo reconfortante e sofisticado.

Ingredientes

  • 4 ovos grandes
  • 1 colher de chá de alecrim picado
  • ½ colher de sopa de manteiga (split)
  • 1 colher de sopa de leite
  • 1-2 parmesão ralado ou manchego
  • sal marinho / pimenta

Preparação

  1. Pré-aqueça o forno a 180ºC.
  2. Despeje meia colher de sopa de leite e metade da manteiga em 2 ramequins.
  3. Parte 2 ovos em cada ramekin sem quebrar a gema. Polvilhe com sal / pimenta e alecrim.
  4. Adicione parmesão ou manchego por cima e asse por 20 a 25 minutos. Permitir que o ovo para definir por um minuto quando você removê-los do forno e sirva com frutas frescas, torradas e geléia e meu café favorito.

For our international friends, here is the English version below.

Rosemary Baked Eggs

Baked eggs are the epitome of effortless elegance. Cooked individually in ramekins, they feel special enough for a leisurely weekend brunch, yet are simple enough for a weekday treat. This recipe highlights the beautiful pairing of fragrant rosemary with the savory depth of Parmesan or Manchego cheese, creating a dish that is both comforting and sophisticated.

The key to perfect baked eggs is timing. The goal is often to have fully set whites with a warm, runny yolk that creates a delicious sauce for dipping. The 20-25 minute baking time in this recipe will result in a firmer yolk; for a runnier center, you can bake for a shorter period of 15-20 minutes, keeping a close eye on them. Don’t be afraid to experiment with other herbs like thyme, or add a little minced garlic to the butter for extra flavor. For a richer, more decadent version, you can substitute the milk with heavy cream.

These baked eggs are best served immediately, straight from the oven, after allowing them to set for just a moment. They are perfect with slices of crusty toast or sourdough for dipping into the yolk. Accompany them with fresh fruit and a cup of coffee or tea for a complete and satisfying breakfast experience.

Ingredients

  • 4 large eggs
  • 1 tsp chopped fresh rosemary
  • ½ tbsp butter, divided
  • 1 tbsp milk
  • 1–2 tsp grated Parmesan or Manchego cheese
  • Sea salt and freshly ground pepper

Method

  1. Preheat your oven to 180°C (350°F).
  2. Divide the milk and butter between 2 oven-safe ramekins.
  3. Carefully crack 2 eggs into each ramekin, trying not to break the yolks. Sprinkle with salt, pepper, and the chopped rosemary.

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  4. Top with the grated Parmesan or Manchego cheese and bake for 20-25 minutes, or until the whites are set to your liking. Allow the eggs to set for a minute after removing them from the oven, then serve with fresh fruit, toast, and jam.

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