Tropical Baked Eggs

I’ve never made baked eggs before, but had an idea and ran with it. Boy, am I glad I did because baked eggs are delicious! Why did I wait so long to try this? You can do so many variations and combinations (sweet, savory, veggie-loaded, meat-loaded, etc.) and it’s a nice switch from my usual sunny-side up or over easy eggs in the morning. I will definitely be playing with baked eggs some more.

I decided on the tropical flavors because well, my mind is two months ahead of me … in Hawaii. Jesse and I are going to Oahu in December, right after I finish finals and I am so excited. He told me to settle down because it’s still two months away, but I figure there’s nothing wrong with being a little giddy, right? I especially can’t wait now that rainy season has kicked in here. Ahead lies many gray days, crazy winds and wet weather. On these days, a little touch of tropical in my breakfast is nice and can at least make me feel warm inside.

Feel free to double or triple this recipe to fill more ramekins. I only made it for myself, so stuck with a single serving.


  • 2 pastured eggs
  • 2-3 Tbsp unsweetened coconut shreds
  • 1/4 of a banana, sliced in quarters (don’t use a green banana)
  • Pinch of sea salt
  • Splash of full-fat coconut milk
  • Coconut oil, for greasing ramekin


  1. Preheat oven to 375 degrees F.
  2. Grease a ramekin with coconut oil. Sprinkle the coconut shreds on the bottom and sides of the ramekin. The oil will help it stick.
  3. Gently crack two eggs into the ramekin and top with a pinch of sea salt. Put your quartered banana slices around the edge of the ramekin and add the dollop of milk (probably 1/2 – 1 Tbsp). Add a little bit more coconut shreds around the edge, on top of the banana.
  4. Place ramekin inside pan and fill with water. Carefully place in oven, being careful not to spill the water!
  5. Bake for 15 – 20 minutes. If you don’t like your yolk runny, bake for longer to your desired doneness. I served mine with a little homemade granola on top and extra banana sprinkled with cinnamon. Sausage or bacon would pair well with this too, and you could dip it in the runny yolks!



13 thoughts on “Tropical Baked Eggs

  1. paleoinpdx October 16, 2012 / 9:46 am

    Thanks, it is! I was actually surprised at how good it tasted.

  2. Megan October 16, 2012 / 6:53 pm

    I need to get in on this ramikan game! I don’t have any!! Looks great, you got me hooked on coconut since I saw your granola post too!

    • paleoinpdx October 16, 2012 / 8:31 pm

      It was actually the first time I made something in a ramekin! I have a few of them, but always use them for desserts, yogurt, fruit, etc.

    • paleoinpdx October 18, 2012 / 9:21 pm

      Indeed, it would be fantastic for brunch!

  3. tmayeux20 October 19, 2012 / 7:22 am

    Do you have an issue with me reblogging this om my site?
    Looks great, and I am going to steal this for our Saturday morning…

    • paleoinpdx October 19, 2012 / 9:13 am

      No, not at all! Reblog away! Thanks 😉

  4. tmayeux20 October 19, 2012 / 5:54 pm

    Reblogged this on Almost : Primal and commented:
    This is the first post that I have ever Rebloged. I can not wat to try this tomorrow

  5. carin11 October 22, 2012 / 7:43 pm

    I made this yesterday morning and it was as yummy as you describe… Thanks for sharing the recipe!

    • paleoinpdx October 23, 2012 / 9:07 am

      Fantastic, thanks for trying it out! I’m happy to hear you enjoyed it 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s