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Baked Eggs with Greens and Goat Cheese

If you loved Robin’s famous Baked Eggs in a Potato Crust, you’ll also love these Baked Eggs with Greens—though probably not quite as much as those damn potato eggs! I’m just being honest. There’s no way any other baked eggs on earth can ever compete with those precious, crunchy, potato-crusted cups of savory-sweet perfection.

baked eggs with goat cheese and kale

But these delightful, easy eggies boast their own wonderful qualities: perfumey fresh herbs, healthy greens, tangy goat cheese, and a generous dollop of crème fraîche that gives them an extraordinary richness. And being served in individual ramekins, of course, makes them seem extra special. (Ok, ok, ramekins are not more special than heavenly golden potato cups. I know already.)

Bonus: this is one of the easiest baked egg recipes I’ve ever encountered. I learned about it when my clever friend Hilary whipped them up at a recent pot-luck brunch party. She breezed in with the ingredients, casually tossed them into ramekins, and popped them into the oven without the tiniest hint of cooking stress. That’s how Hilary rolls! She even used blue-shelled eggs made by her own pet chickens!

Related bonus: this recipe is forgiving and flexible. Use whatever cooked greens you have lying around (chard, kale, spinach, arugula). Use your favorite fresh herbs (basil, thyme, oregano). You can even use dried herbs if you don’t have fresh herbs on hand. Experiment with different cheeses. Do whatever the hell you want! Then tell us about it in the comments.

Yield: 4

Baked Eggs with Crème Fraiche, Greens, and Goat Cheese

baked eggs with goat cheese and kale

You can use any greens you like in this super easy baked egg recipe. If you don't have leftover cooked greens lying around, simply sauté or steam a small bunch of your favorite greens while the oven is heating.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1/2 cup crème fraiche
  • 1 cup cooked greens, any kind (chard, kale, spinach, arugula) cooked in any manner (sautéed, steamed)
  • 4 eggs
  • 2 teaspoons chopped fresh herbs (basil, thyme, oregano)
  • 2 tablespoons chopped green onion
  • 3 ounces goat cheese (Chèvre)
  • kosher salt
  • freshly ground black pepper


  1. Preheat oven to 350°F and oil or butter 4 8-ounce ramekins.
  2. Dividing evenly, spoon a dollop of the crème fraiche into each of the ramekins, followed by 1/4 of the cooked greens. Crack one egg into each ramekin.
  3. Sprinkle green onions and herbs over the top, followed by a chunk of goat cheese.
  4. Bake in preheated oven until egg is cooked (20 - 25 minutes).
  5. Season to taste with salt and pepper.
  6. Let cool for a couple of minutes before serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 281Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 232mgSodium 407mgCarbohydrates 8gFiber 4gSugar 2gProtein 14g


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By on June 24th, 2013

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

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1 thought on “Baked Eggs with Greens and Goat Cheese”

  1. I am sure the eggs are great. I will try them. But how could they even begin to match the joy of reading your post – SO funny. Well, yes, I know that eggs and talking are not comparable, really.


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