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Baked Herb Eggs

With Mazola® Canola Oil

Serving Size Icon


6 Servings

Total Time Icon


20 Minutes

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  • 2 tsp Canola oil (for oiling ramekins)
  • 6 tsp of Canola oil (to pour on top of eggs before baking)
  • 12 large eggs
  • 1/2 cup cream
  • 2-3 Tbsp Italian herbs
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F.
  2. Use Mazola Canola Oil to lightly grease six 3-inch ramekins. Place two eggs in each ramekin, then top each set of eggs with a teaspoon of Mazola Canola Oil.
  3. In a small bowl, mix the cream, Italian herbs, salt, and pepper. Set aside.
    Place the ramekins in a deep baking sheet and slide the sheet into the oven. Carefully pour about ¾ inch of boiling water into the baking sheet around the ramekins.
  4. Bake the eggs for 8-12 minutes, or until the egg whites are set but the yolks are still creamy.
  5. Open the oven and spoon two tablespoons of the herbed cream mixture over each set of eggs. Return to the oven and bake for an additional 2 minutes.
  6. Serve the baked herb eggs immediately, accompanied by toasted bread for dipping.