Baked Eggs with Ramps, Sweet Onions, Tomatoes, & Goat Cheese

4 servings
10 min prep time
25 min total time

Baking eggs is a great way to cook eggs for a crowd and have them come out at the same time.  This recipe is spring-in-a-dish, with ramps, sweet onions, and goat cheese.


2 tablespoons Vermont Creamery Crème Fraîche

1/2 tablespoon whole milk

2 1/2 tablespoons plus more to butter mini cocottes/ramekins Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat

1/2 tablespoon olive oil

1/4 of one yellow onion, minced

4 ramps, cleaned with white and green parts divided and chopped

Salt and pepper, as desired

2 ounces Vermont Creamery Bijou quartered

5 ounces grape tomatoes (or similar), halved

4 large eggs

1 ounce grated parmesan (or similar)


  • STEP 1

    Heat oven to 375°F. Position rack to middle of oven. Generously butter 4 mini cocottes or ramekins.  Place onto baking sheet; set aside.

  • STEP 2

    Combine creme fraiche and milk in small bowl until well mixed; set aside.

  • STEP 3

    Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in large skillet over medium heat. When butter begins to foam, add onion and white parts of ramps; cook until softened. Season with salt and pepper to taste. Add greens of ramps. Cook 1 minute or until greens are wilted; remove from heat.

  • STEP 4

    Divide halved grape tomatoes between prepared dishes; top with onion mixture. Add quarter of bijou log to each dish; crack an egg into each dish. Top each with 1 tablespoon of crème fraîche mixture; sprinkle with parmesan cheese.

  • STEP 5

    Bake 12-15 minutes or until whites are just set and yolks are runny, rotating pan halfway through baking. Serve immediately; enjoy with crostini and a light salad.