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Arugula and Chive Baked Egg Cups

This recipe for Baked Egg Cups and post was originally written by guest author Shaina of Food for My Family. It has been updated from the archives to include additional information.

Making these Arugula Baked Egg Cups

Despite the rash of warm weather we received in March where it felt more like we were nearing the summer solstice than the vernal equinox, my garden remains full of dirt and not much else. This is not by my choice.

As it were, spring decided to backtrack, turning cold and rainy. We even saw a few flakes just last week on a grey April morning. As such, all early garden ideas were pushed aside whilst sighing heavily.

I suppose it gives me a bit more time to plan the green that I will put in the ground, but I can’t say that I’m not disappointed having to wait to harvest produce just steps from my back door.

The warm weather did help out the perennial plants and early starters, though. Baby arugula, tarragon, chives all look just as large as they did in July of last year, when we didn’t see the sun until well into June. Perhaps all is not lost for the spring garden then. It just needs an open mind and a few eggs.

Shirred or baked eggs are one of my favorite meals. In all reality, all meals with eggs are my favorite. I recently declared 2012 the “Year of the Egg,” and I aim to keep to my word, serving egg dish after egg dish to family and friends.

These particular eggs are baked in a bed of fresh arugula with a bit of olive oil to soften it. Topped with parmesan and fresh chives from the overwintered garden, they foretell the harvest that is to come as summer nears.

recipe for arugula baked eggs

Ingredients in Baked Egg Cups

  • Baby Arugula
  • Extra-Virgin Olive Oil
  • Fresh Garlic Cloves
  • Large Eggs
  • Fresh Parmesan cheese
  • Fresh Chives
  • Kosher Salt
  • Black Pepper

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Try this Recipe at Home!

Next time you’re looking for an easy breakfast recipe, give these Arugula Baked Egg Cups a try!

Did you love this healthy breakfast idea? Leave a comment below and give it a review for others to see what you thought of this great recipe.

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Arugula and Chive Baked Egg Cups

Arugula and Chive Baked Egg Cups

Yield: serves 4
Prep Time: 5 minutes
Cook Time: 14 minutes
Cooling Time: 5 minutes
Total Time: 24 minutes

These particular eggs are baked in a bed of fresh arugula with a bit of olive oil to soften it. Topped them with parmesan and fresh chives.


  • 1 cup baby arugula
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, minced
  • 4 large eggs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon fresh minced chives
  • Kosher salt


  1. Preheat oven to 350º F.
  2. In a small bowl, combine the arugula, olive oil, and garlic.
  3. Separate the arugula mixture between 4 ramekins.
  4. Crack an egg in the center of each ramekin.
  5. Top the ramekins with the Parmesan cheese and chives.
  6. Lightly sprinkle with a bit of kosher salt.
  7. Place the ramekins on a baking sheet.
  8. Bake for 10-14 minutes or until the egg is nearly set. It should still be slightly soft.
  9. Remove from the oven and allow it to rest for 3-5 minutes for the egg to completely set. Serve warm.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 131Total Fat 11gTrans Fat 0gCarbohydrates 1gFiber 0gSugar 0gProtein 7g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!


Friday 7th of April 2023

I can hardly wait to try these arugula eggs maybe now for dinner as happily I have all ingredients. Thank you.

Aimee @ Simple Bites

Sunday 20th of May 2012

The year of the egg, eh? I like it, considering we now have 6 hens in the backyard. ;) Beautiful recipe!

GiGi Eats Celebrities

Thursday 26th of April 2012

These are so beautiful! :) My favorite way to eat eggs is mixed with roasted butternut squash!!! :) I do love runny yolks with just about any food though!


Thursday 26th of April 2012

My favortie way to eat eggs is in a cake. Does that count? =)

Jamie | My Baking Addiction

Wednesday 25th of April 2012

This is positively perfect from spring. I can't wait to give it a try. Lovely post, Shaina!

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