Goat Cheese and Dill Baked Eggs Recipe

Publish date: 2024-07-27
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Fluffy, with pockets of creamy goat cheese, these baked eggs are like a souffle — but much easier. Adapted from author Molly Yeh's cookbook, "Home Is Where the Eggs Are," this recipe is a great way to use up leftover herbs from the week. It makes a fine brunch or easy dinner with a side salad and crusty bread.

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Ingredients

measuring cup

Servings: 4 (makes about 6 cups)

Directions

Time Icon Active: 10 mins| Total: 40 mins

  • Step 1

    Position a rack in the middle of the oven, place a 1 1/2- to 2-quart baking dish on the rack and preheat to 425 degrees.

  • Step 2

    In a medium bowl, vigorously whisk together the eggs, goat cheese, flour, salt and several spins of ground black pepper until the mixture is pale and creamy. Most of the goat cheese will be blended in, but having a few pieces intact is a good thing. Drizzle in the milk while whisking, then whisk in the herbs.

  • Step 3

    Carefully pull the baking dish out of the oven, add the butter, and let it sizzle and melt. Swirl the butter around so it coats the sides of the dish, letting any excess pool at the bottom. Pour in the egg mixture and bake for about 35 minutes, starting to check around 30 minutes, or until puffy, set and starting to brown on top. Sprinkle with additional herbs and a pinch of flaky sea salt, if using, and serve with crusty bread.

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    Nutritional Facts

    Per serving (scant 1 1/2 cups baked eggs)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Home Is Where the Eggs Are” by Molly Yeh (William Morrow, 2022).

    Tested by G. Daniela Galarza.

    Published November 9, 2022

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