brunch week: baked eggs

And now for the grand finale: Baked Eggs.

I know what you’re thinking … you already have a favorite way to cook eggs. Me, I like mine scrambled. Nathan taught me to add a splash of water to the bowl (a thimble-size baptism), whip them with a fork until the buttercup-colored surface looks a little foamy, cook in a hot, buttered pan, and turn off the heat when they’re about 95% set (the hot pan continues to cook them as you season with salt and pepper and slide them on the plate). You end up with billowy perfection.

Nathan’s a sunny-side up man, and I think he likes the challenge of getting crispy, buttery edges and a ticking–time bomb center of molten yolk. I understand: I often poach an egg in the morning and place it on top of a toasted whole-wheat English muffin with Gouda. Smashing the top half down over the bubble of yellow goo and watching it burst free gives me a sense of victory and glee … it’s a little like being the kid at the party who smashes open the piñata.

Regardless of your preferred, standby method, I implore you to give this recipe for Baked Eggs a try. Why? It’s easy. It’s pretty. And it’ll impress the pants off anyone lucky enough to take a bite. (Speaking of taking a bite, we highly recommend that you eat this with a spoon, which in my book, skyrockets any dish to the highest level.)

Baked Eggs
If you like a runny yolk, like us, the trick here is to cook the whites but not overcook the yolk. Check the oven frequently to maintain the right balance. (If you goof, it’s still amazing.)

Multigrain or whole-wheat bread, torn to fit baking dish
Fresh diced tomatoes or high-quality canned diced tomatoes (we like Muir Glen)
8 eggs
Homemade or store-bought harissa or pesto (optional)
Salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, sage, or oregano

1. Preheat oven to 375°. Smear butter or oil up the sides and on the bottoms of 4 oven-safe bowls. Layer first 3 ingredients in each bowl, starting with bread, a generous spoonful of tomatoes, 1 egg, then bread, and finish with 1 egg. Add a generous scoop of pesto or harissa (taste first—it can be very spicy), and season with salt and pepper.
2. Place bowls on a baking sheet. Fill baking sheet with just enough water to submerge the bottom of the bowls. Carefully place in oven, and bake about 15–20 minutes or until whites are set, checking every 5 minutes or so to ensure your eggs are cooked to your desired level of doneness.
3. Carefully remove baking sheet from oven (especially if there’s any water that hasn’t evaporated), sprinkle with herbs, and serve. (Remember bowls will be hot, so let cool slightly and place on serving plates.)

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