In our house, we like our eggs when the whites and yolk are set and you can eat them on thick slices of buttered toast. Because, frankly, who needs a fork when you have toasted and buttered ciabatta? (I kid. Sort of.) After one bite you’ll be thinking about these baked eggs for days, I tell you. Whether you’re feeding a large crew or just need to whip up breakfast for yourself, this wholesome meal is your jam.
— Laurie McNamara
Reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara
Learn more about Laurie’s cookbook, Simply Scratch, and check out the recipes Faith and the gang talked about during The Food Schmooze® brunch celebration.
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| 4 people |
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This recipe can easily be scaled up or down depending on what you need, and is virtually effortless (which is music to my ears first thing in the morning). It’s guaranteed to leave you full and satisfied.
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- olive oil or cooking spray
- 3 tablespoons freshly-grated Parmesan cheese
- 2 teaspoons minced fresh flat-leaf parsley
- 1/2 teaspoon minced fresh thyme leaves
- 3 tablespoons unsalted butter
- 1 clove garlic minced
- 4 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 medium or large eggs at room temperature
- Buttered toast for serving
- Preheat the oven to 375ºF. Spray four shallow-sided oval baking dishes with olive oil or cooking spray and place on a rimmed baking sheet.
- In a small bowl, combine the Parmesan, parsley, and thyme. Set aside.
- In a small saucepan, melt the butter with the garlic and cook for 1 to 2 minutes, or until the garlic has softened.
- Place the spinach, tomatoes, and red pepper flakes in a large bowl. Pour the garlic butter over the top and toss to coat. Divide the tomato mixture among the prepared baking dishes, season with a pinch of salt and black pepper, and bake for 10 minutes.
- Working quickly, crack two eggs into a measuring cup and carefully pour them into one baking dish over the tomato mixture. Repeat with the remaining eggs so each baking dish is topped with two eggs. Sprinkle some of the Parmesan-herb mixture over each baking dish, dividing it evenly.
- Return the baking sheet with the baking dishes to the oven, setting it on the lowest rack, and bake for 12 to 15 minutes more, or until the egg whites are opaque and the yolks are cooked to your preference. Rotate the pans halfway during baking to ensure even cooking.
- Serve warm with buttered toast.
SIMPLY SCRATCH TIP: To bring your eggs up to room temperature, place them in a bowl and cover with warm (not hot) water. Leave them for about 15 minutes while you prep breakfast.
Since I don’t have individual ramikins I made in a glass 9×13 pan. Worked just fine. Great easy recipe.
Thanks–I wondered about that, since I don’t have “oval sided baking dishes.” 🙂
I have a small family reunion coming up (8 people) and I am in charge of our breakfasts. This would be perfect except for the individual ramekins. Can I do this in a casserole dish? Would the baking time be different?
Can the recipe be made with scrambled eggs in a casserole dish for larger groups?
Mary’s experiment using a casserole dish seems to have worked out fine. Try it out. Alternatively, if you have ceramic mugs, they’re a good stand-in for the ramekins.
I halved this recipe this morning for my mother and I. It was absolutely delicious! I didn’t have fresh herbs on hand, but the dried substituted just fine. I also had a bag of spinach/arugula mix, and it tasted great. Served it with some crusty warm bread. Perfect. This recipe is a keeper!