Steakhouse Baked Eggs

A simple way to make a fun breakfast! These Steakhouse Eggs are baked in ramekin dishes with cream and Chef Shamy Steakhouse Butter. The butter adds a rich flavor with a hint of red pepper heat, so you don’t need to add any spices! Keep it simple and just add chives, or customize the toppings.

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Complete the meal with sides!

No breakfast is complete without a few choices of sides. Add some fresh fruit to your spread, or Stone Ground Bakery Rustic Pullman Bread (#1612), Daily’s Hardwood Smoked Honey cured Thick Cut Bacon (#8463), or Quincy Gold Loose Shredded Hashbrowns (#2418). And, cozy up on a cold fall morning with a mug of Stephen’s Hot Cocoa or Chai.

Eggs baked in cream and Chef Shamy Steakhouse Butter for a rich flavor with a hint of red pepper heat.

Steakhouse Baked Eggs



  1. First, preheat oven to 375F.
  2. Then, divide the butter between 6 ramekin dishes. Crack an egg into each, followed by 1/2 Tbsp cream and gruyere cheese.
  3. Place each ramekin in a baking dish, adding a few cups of water.
  4. Now, bake for 7-12 minutes, or until the egg is cooked to your liking.
  5. Carefully remove from baking dish, garnish with chives, and enjoy!

Adapted from:

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