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