DESCRIPTION
Eggs à la Martin is a rich and comforting baked egg dish featuring eggs nestled between layers of creamy sauce and finished with a golden layer of melted cheese. Elegant enough for brunch yet simple enough for a weeknight meal, this classic recipe is delicious served with crusty bread or a fresh green salad.
EQUIPMENT
Oven-safe baking dish or individual ramekins
INGREDIENTS
1 pint prepared cream sauce, divided
4 to 6 large eggs
½ tsp kosher salt
¼ tsp black pepper
½ cup grated Parmesan, Gruyère, or Romano cheese
INSTRUCTIONS
- Preheat the oven to 350°F (177°C).
- Spread half of the cream sauce evenly over the bottom of an oven-safe baking dish or divide it evenly among individual ramekins.
- Carefully crack the eggs over the cream sauce, spacing them evenly.
- Season the eggs with the salt and black pepper.
- Spoon the remaining cream sauce evenly over and around the eggs.
- Sprinkle the grated cheese evenly over the top.
- Place the baking dish or ramekins into a larger baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the dish or ramekins.
- Bake for 18 to 22 mins, or until the egg whites are fully set and the cheese is melted and lightly browned.
- Remove from the oven and allow the dish to rest for 2 to 3 mins before serving.
- Serve immediately in the same dish in which the eggs were baked.
RECIPE NOTES
Heat Adjustment Suggestions
Bake gently to achieve tender eggs and a silky cream sauce. If the cheese begins browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
Make-Ahead Tips
Prepare the cream sauce up to two days in advance and refrigerate it in an airtight container. Reheat gently before assembling the dish. Bake the eggs immediately before serving for the best flavor and texture.
Serving Suggestions
Serve with toasted sourdough, flaky croissants, buttered biscuits, roasted asparagus, sautéed spinach, or a crisp mixed green salad. Garnish with chopped parsley, chives, or an extra sprinkle of grated cheese.
EGGS À LA MARTIN (Creamy Baked Eggs with Velvety Sauce and a Golden Cheese Crust)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C).
- Spread half of the cream sauce evenly over the bottom of an oven-safe baking dish or divide it evenly among individual ramekins.
- Carefully crack the eggs over the cream sauce, spacing them evenly.
- Season the eggs with the salt and black pepper.
- Spoon the remaining cream sauce evenly over and around the eggs.
- Sprinkle the grated cheese evenly over the top.
- Place the baking dish or ramekins into a larger baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the dish or ramekins.
- Bake for 18 to 22 mins, or until the egg whites are fully set and the cheese is melted and lightly browned.
- Remove from the oven and allow the dish to rest for 2 to 3 mins before serving.
- Serve immediately in the same dish in which the eggs were baked.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 315
Protein: 17 g
Carbohydrates: 8 g
Fat: 24 g
Saturated Fat: 13 g
Cholesterol: 250 mg
Sodium: 480 mg
Fiber: 0 g
Sugar: 4 g
| Prep Time: 15 mins | Cook Time: 22 mins |
| Total Time: 37 mins | Yield: 4 to 6 servings |
| Difficulty: Easy | Eggs A La Martin Recipe |
