If you love the comfort of a perfectly cooked egg but don’t want the fuss of poaching or frying, these Simple Baked Eggs are about to become your new favorite meal. They’re creamy, comforting, and incredibly easy — the kind of recipe you can pop into the oven while you make your toast and brew your morning tea.
With just a few basic ingredients and a couple of minutes of prep, you get tender whites, golden runny yolks, and a rich, savory topping that feels far more special than the effort required. Whether you’re cooking for one, two, or a whole family, this method delivers beautifully cooked eggs every single time.
Perfect for busy mornings, lazy weekends, or whenever you want something warm and satisfying without any fuss, these baked eggs prove that simple really can be spectacular.
If you are looking for an excellent light supper, lunch or even brunch dish, look no further than these Baked Eggs. You could also have them for breakfast. They are really simple, uncomplicated and delicious! I confess I am an eggs for supper kind of a person. I eat eggs for supper far more often than I eat them for breakfast.
These baked eggs are as simple to make as buttering a dish and cracking a couple of eggs into it. A smallish dish for each, so that the eggs cook perfectly . . . with set whites and golden runny yolks . . . They look gourmet. They taste gourmet. They are a total doddle to make.
A mix of hard cheese, cream and mustard is sprinkled over top . . . before baking. You can also add chopped cooked bacon if you wish, or a bed of spinach for the bottom, or leave the cheese/cream out altogether and just add a few slices of chorizo . . . or some buttered crumbs . . . they are very forgiving and adaptable.
I butter bread, cut it into soldiers and bake along side . . . for dipping into those beautiful runny golden yolks . . . They are a really quick bake. Ten minutes. That's all, which makes them perfect for a week-night supper when you get in from work, all tired and wasted, and just can't be asked to do anything complicated. I highly recommend!
INGREDIENTS NEEDED
TO MAKE
SIMPLE BAKED EGGS
There is nothing out of the ordinary here, unless you count the cheese as being extraordinary.
- 2 TBS (25g) butter
- 4 large free-range eggs
- 1/2 cup (50g) grated hard cheese (gruyere, or cheddar)
- 1 tsp Dijon mustard
- 1 TBS heavy cream
- fine sea salt and freshly ground pepper to taste
- hot buttered toast to serve
- minced chives to garnish (optional)
NOTES ON INGREDIENTS
Free range eggs are not totally necessary. You do you and what you can afford. I like to use free range because I don't like supporting what I consider to be an inhumane industry. In the U.K. they banned caged eggs.
I used a good strong cheddar cheese. That is my favorite.
Don't be tempted to use American mustard or Honey Mustard. Both flavors would not be suitable, although you could use a horseradish mustard with great results.
Heavy cream is whipping cream.
Use your own judgement when seasoning.
Variations:
- add some crumbled cooked bacon to the cheese mixture.
-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.
-omit the cream and top with several thin slices of chorizo sausage
-top with buttered bread crumbs for a crispy finish.
HOW TO MAKE SIMPLE BAKED EGGS
These are really very simple and quick to throw together and cook. Easy peasy lemon squeezy.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Butter two small oven proof dishes and crack two eggs into each one. (Ramekins should be large enough to hold both eggs and toppings. Mine were shallow and about 4 inches in length and 1 1/2 inches deep.)
- Mix together the cheese, mustard and cream. Season with salt and pepper. (I do this in a small bowl with a whisk.)
- Spoon this over the top of the eggs. Bake in the preheated oven for 10 minutes. (It may not completely cover your eggs. That's okay. Timings are for soft eggs. If you wish them to be harder, cook for longer.)
- Garnish with minced chives, if desired, and serve hot with toasted bread cut into fingers for dipping.
FREQUENTLY ASKED QUESTIONS
CAN I USE A DIFFERENT TYPE OF CHEESE THAN THE RECOMMENDED ONES?
By all means. You can use any cheese with a flavor that you enjoy. A cheese that has a hard texture is best. Parmesan is good and goes well with eggs, but may be a bit too strong in this quantity so I would mix it with another type of cheese.
SHOULD I USE WET MUSTARD OR DRY MUSTARD IN THE TOPPING?
Use wet mustard, specifically Dijon mustard. It has a lovely sharpness that is not abrasive or over-powering or overly vinegary.
WHAT SIZE DISH SHOULD I USE?
I like to use a shallow ramekin. It should be large enough to hold two eggs, plus the topping comfortably. Mine were shallow, about 4 inches in length and approximately 1 1/2 inches deep.
CAN I ADD EXTRAS?
See recipe variations for some suggestions as to extras that you can add.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double or triple this recipe very easily. In short it is very simple to make as many servings of this dish as you wish to make.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly assemble them ahead of time, but do not cook them. Cover and refrigerate them until you are ready to cook and eat them.
SAFETY WHEN CHOOSING AND USING EGGS
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
A FEW OTHER
EGG DISHES THAT YOU MIGHT ALSO ENJOY
Eggs are a great and economical way to feed yourself and your family a meal that is not only delicious but easy to prepare. Here are a few other egg dishes that I think you might also enjoy!
OVEN POACHED EGGS - If you love poached eggs but don’t love the faff — the swirling water, the split whites, the guessing game — this clever oven‑poaching method is about to become your new breakfast best friend. It gives you perfectly poached eggs every single time, with no stress, no mess, and no standing over a pot hoping for the best. Instead of juggling boiling water, you simply butter a muffin tin, add a spoonful of water, crack in your eggs, and let the oven work its magic. In just 11–13 minutes, the whites set beautifully while the yolks stay as runny or as jammy as you like . And the best part? You can make two eggs or forty‑eight just as easily — ideal for quiet mornings alone or feeding a whole houseful of hungry people. Perfect for making a simple Eggs Benedict or for any other purpose you might need poached eggs!
CRISPY TORTILLA EGGS - If you love a meal that feels indulgent but takes only minutes to make, these Crispy Tortilla Eggs are about to become your new favorite. These are phenomenal. There is no other word to describe them. It all starts with a simple fried egg, cooked just until the whites are set and then flipped ever so gently so the yolk stays beautifully intact . While it’s still warm, you sprinkle over a bit of cheese and press a soft flour tortilla right on top, letting the cheese melt so the tortilla clings to the egg like a delicious little blanket. The whole thing then gets flipped so the tortilla can fry in the buttery pan drippings until it turns golden, crisp, and irresistible — the kind of crisp that makes you want to break off a corner before it even hits the plate . A final sprinkle of cheese melts under a lid, giving you that perfect gooey finish, Serve them hot with a drizzle of Sriracha and green Tabasco and a scattering of spring onions for freshness,
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Yield: Two servings
Simple Baked Eggs For Two
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Quite simply scrumptious. I like to butter bread, cut it into fingers and bake it along side of the eggs for dipping.
Ingredients
- 2 TBS (25g) butter
- 4 large free-range eggs
- 1/2 cup (50g) grated hard cheese (gruyere, or cheddar)
- 1 tsp Dijon mustard
- 1 TBS heavy cream
- fine sea salt and freshly ground pepper to taste
- hot buttered toast to serve
- minced chives to garnish (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Butter two small oven proof dishes and crack two eggs into each one.
- Mix together the cheese, mustard and cream. Season with salt and pepper.
- Spoon this over the top of the eggs. Bake in the preheated oven for 10 minutes.
- Garnish with minced chives if desired and serve hot with toasted bread cut into fingers for dipping.
Notes
Variations:
- add some crumbled cooked bacon to the cheese mixture.
-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.
-omit the cream and top with several thin slices of chorizo sausage
-top with buttered bread crumbs for a crispy finish.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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If you love a recipe that’s big on flavour but wonderfully simple to make, this one is going to be a new favourite. Mary Berry’s Super Easy Mango Chicken is everything a weeknight supper should be — quick, creamy, gently spiced, and packed with that gorgeous sweet‑savory mango flavor that makes every bite feel special.
The sauce is silky and rich without being heavy, the chicken stays beautifully tender, and the whole dish comes together with just a handful of ingredients. It’s the kind of meal you can pop into the oven and trust to turn out perfectly every single time.
If you enjoy fuss‑free recipes that taste like you’ve spent far more time in the kitchen than you actually have, this one is pure gold.
I had taken some bone in, skin on, chicken thighs out of the freezer to thaw for our supper and was looking for a different way to prepare them than the usual method. I did think of simply roasting them, but then came across this recipe for Super Easy Mango Chicken in Mary Berry's Cookbook entitled Mary's Foolproof Dinners.
I love Mary Berry and her recipes. I have never made one of her recipes that I didn't fall in love with or that didn't turn out. Eileen and I both enjoy Indian flavors and this recipe looked simple and easy to make and I had everything in the house that I needed to make it.
I am really enjoying introducing my daughter to some of these British dishes with Asian flavors. Curry is almost the number one dish in the U.K. and this is a lovely mild and slightly sweet version. Not too spicy, it has a bit of a fruity flavor from the use of a good Mango Chutney. It goes together quickly and easily as well. The sauce is rich and indulgent without being overly so. I did have to make a few adjustments due to the ingredients that I had on hand, but it all worked out perfectly. I have noted my changes below.
I think this is a quick, easy and simple chicken dish that everyone will love. Although I have sized it for two people, it can easily be doubled or tripled to serve more. We enjoyed it with some steamed rice and green beans and parotta bread on the side. It was a fabulous meal!
INGREDIENTS NEEDED
TO MAKE
MARY BERRY'S SUPER EASY MANGO CHICKEN
Some of the spices might be a bit out of the ordinary, but if you cook a lot of Indian food then you probably already have them in house. This is a very forgiving recipe I have to say.
- 1/2 pound boneless, skinless chicken thighs (I did not have boneless, skinless, so I used bone in, skin on. This just requires longer cook time.)
- salt and black pepper to taste
- 1 tsp medium curry powder
- 1 tsp paprika
- 1/2 tsp garam masala
- 1 TBS sunflower oil
- 1 onion, peeled and thinly sliced
- 3 1/2 ounces (100g) creme fraiche (I used sour cream as I did not have any creme fraiche)
- 1 tsp grated fresh gingerroot
- 1 TBS fresh lemon juice
- 2 TBS mango chutney
- 1/4 tsp ground turmeric
- chopped fresh parsley to serve (optional)
NOTES ON INGREDIENTS
- Although the original recipe called for boneless, skinless chicken thighs, I only had bone in and skin on. I used them, no problem. I added 10 minutes to the cook time to make sure that the chicken was thoroughly cooked and the juices ran clear.
- I did not have any creme fraiche. Its not something which we see very often here. I used full fat sour cream in it's place. Full fat plain yogurt would also work well.
- I did not have any fresh gingerroot so I used powdered ginger. 1/2 tsp for this recipe in this size.
- I used Patek's Mango Chutney. It is nice and smooth and worked perfectly in the sauce.
HOW TO MAKE
MARY BERRY'S SUPER EASY MANGO CHICKEN
This is probably one of the easier chicken dishes to make. Prepare to fall in love with it's easy and with it's simple, yet delicious flavors!
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold your chicken in one layer. (If using a fan oven reduce the temperature to 350*F/180*C/ gas mark 4.)
- Season your chicken pieces generously with salt and black pepper. Sprinkle with 1/2 tsp each of the curry powder, paprika and garam masala. Rub it into the chicken. (I mixed the spices together ahead of time and then rubbed half of the mixed amount into the chicken along with some salt and black pepper.)
- Heat half of the oil in a skillet over high heat. Add the chicken pieces, top side down and brown for a few minutes. Flip over and brown the other side. Remove to the casserole dish. (It should only take 3 to 4 minutes per side to brown. Keep an eye on it so that it doesn't burn. It will smell very aromatic.)
- Add the remaining oil to the pan along with the onion. Pan fry over high heat for a few minutes, then reduce the heat to low, cover and cook for about 10 minutes until soft. (Don't let them brown if you can help it. This is also an excellent way to gather the chicken fond and juices which will have accumulated in the skillet.)
- While the onions are cooking, whisk together the creme fraiche, garlic, lemon juice, chutney, turmeric and the remaining spices. (I use a small wire whisk to do this.)
- Spoon the softened onion into the baking dish with the chicken. Pour the creme fraiche mixture evenly over everything. Cover tightly with aluminum foil. (I tilted the chicken in the dish to make sure that some of the onions and some of the sauce also got underneath the chicken.)
- Bake in the preheated oven for 24 to 30 minutes until the chicken is cooked through. (Boneless. Add 10 minutes for the bone in, skin on thighs.) When done the juices should run clear.
- Sprinkle with the parsley, if using, and serve. (I served with rice and green beans, which I steamed in my rice cooker over top of the rice as it was cooking.)
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
Store any leftovers in the refrigerator in a covered container.
FREQUENTLY ASKED QUESTIONS
CAN I USE BONE IN, SKIN ON CHICKEN?
Yes, absolutely. I did. Just bear in mind that it will take slightly longer for bone in, skin on chicken to cook than it will for boneless, skinless chicken.
CAN THIS RECIPE BE DOUBLED?
Yes. The original recipe was actually for twice the amount. Simply double the amounts of ingredients. Cook times will remain the same.
CAN THIS RECIPE BE MADE AHEAD OF TIME?
Yes, you can do everything up to the point of actually baking it in the oven ahead of time. Simply Assemble it to that point and then store it, covered, in the refrigerator for up to 12 hours. Cook to serve, ensuring that the dish is completely heated through and the chicken reaches an internal temperature of 165*F/74*C. Do not prepare it any more than 12 hours ahead of time.
CAN THIS CHICKEN DISH BE FROZEN?
No, it is not recommended that you freeze this chicken dish due to the creme fraiche. There is a high risk of the sauce curdling or splitting if you freeze it.
WHAT CAN I SERVE WITH THIS DISH?
I suggest serving it with some steamed rice and a vegetable on the side. Perfection. If you wanted to you could add some Naan bread to help mop up all of that delicious sauce.
OTHER SIMPLE CHICKEN
RECIPES FOR YOU TO ENJOY
Chicken is one of the few almost affordable proteins that we can enjoy in our house these days, although even that is not inexpensive any more. Here are a few other simple recipes that you can use it in and hopefully will enjoy!
GRILLED BBQ CHICKEN — Tender, Juicy & Perfectly Sauced
There’s nothing quite like the smell of chicken sizzling away on the grill, and this recipe gives you everything you love about classic BBQ chicken — beautifully caramelized skin, smoky flavor, and meat that stays tender and juicy all the way through. What makes this recipe shine is the method — slow, steady, and wonderfully foolproof. The chicken is rubbed with a little oil and plenty of salt, then seared over high heat before being moved to a cooler part of the grill to cook gently and evenly. This simple technique keeps the outside from burning while the inside cooks to perfection, giving you that gorgeous golden skin without any of the stress. Only when the chicken is nearly done do you brush on the BBQ sauce, letting it glaze and cling without scorching — the secret to that sticky, finger‑licking finish everyone loves.
COUNTRY BAKED CHICKEN — Moist, Tender & Comforting as Can Be
This is one of those quietly perfect dishes — simple ingredients, old‑fashioned technique, and results that feel like a Sunday dinner hug. It starts with something wonderfully humble: a quick salt‑water brine that transforms ordinary chicken breasts into incredibly moist, tender pieces that stay juicy all the way through the bake . Once brined and patted dry, the chicken is nestled into melted butter and topped with a well‑seasoned herbed crumb — thyme, parsley, sage, pepper, and just enough salt to make everything sing . As it bakes, the chicken sits in a shallow bath of chicken stock and butter, keeping it succulent while the crumb turns beautifully crisp and golden on top . And then comes the part that makes this recipe unforgettable: those buttery pan juices are whisked into the most delicious country‑style gravy, perfect for spooning over mashed potatoes and that tender, flavorful chicken.
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Yield: Two servings
Mary Berry's Easy Mango Chicken
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tender juicy pieces of chicken with a lush, sweet and rich curry sauce. This smells amazing when it is cooking. It is every bit as delicious as it smells. Simple and easy to make as well.
Ingredients
- 1/2 pound boneless, skinless chicken thighs (I did not have boneless, skinless, so I used bone in, skin on. This just requires longer cook time.)
- salt and black pepper to taste
- 1 tsp medium curry powder
- 1 tsp paprika
- 1/2 tsp garam masala
- 1 TBS sunflower oil
- 1 onion, peeled and thinly sliced
- 3 1/2 ounces (100g) creme fraiche (I used sour cream as I did not have any creme fraiche)
- 1 tsp grated fresh gingerroot
- 1 TBS fresh lemon juice
- 2 TBS mango chutney
- 1/4 tsp ground turmeric
- chopped fresh parsley to serve (optional)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold your chicken in one layer.
- Season your chicken pieces generously with salt and black pepper. Sprinkle with 1/2 tsp each of the curry powder, paprika and garam masala. Rub it into the chicken.
- Heat half of the oil in a skillet over high heat. Add the chicken pieces, top side down and brown for a few minutes. Flip over and brown the other side. Remove to the casserole dish.
- Add the remaining oil to the pan along with the onion. Pan fry over high heat for a few minutes, then reduce the heat to low, cover and cook for about 10 minutes until soft.
- While the onions are cooking, whisk together the creme fraiche, garlic, lemon juice, chutney, turmeric and the remaining spices.
- Spoon the softened onion into the baking dish with the chicken. Pour the creme fraiche mixture evenly over everything. Cover tightly with aluminum foil.
- Bake in the preheated oven for 24 to 30 minutes until the chicken is cooked through. (Boneless. Add 10 minutes for the bone in, skin on thighs.) When done the juices should run clear.
- Sprinkle with the parsley, if using, and serve.
Notes
Can be made ahead and assembled up to 12 hours ahead. Chill the covered dish and keep in the refrigerator for up to 12 hours. Cook to serve.
This recipe is NOT suitable for freezing.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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