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Baked Eggs With Artichoke and Parmesan

Baked Eggs With Artichoke and Parmesan

Baked eggs, otherwise called Eggs in Cocotte, are a simple delicious way to make your morning eggs. In this version, we baked them over a bed of artichoke hearts and top with Parmesan cheese and herbs. 

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 1 tablespoon butter, room temperature
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 8 canned artichoke heart quarters or artichoke bottom pieces, drained well, patted dry
  • 2 large eggs
  • 2 tablespoons (packed) freshly grated Parmesan cheese


  1. Rub butter onto bottom and sides of two 3/4-cup souffle dishes or custard cups, dividing equally.
  2. Sprinkle with herbs, dividing equally.
  3. Place 4 artichoke pieces in each dish.
  4. Crack 1 egg into each dish, being careful not to break yolk.
  5. Sprinkle eggs with salt, pepper and cheese.
  6. Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes.
  7. Serve immediately.

Use fresh herbs in this dish, the subtle taste the bring to the table is exquisite