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Eggs are one of the wonderful, edible creations that we can feast on. Sometimes they carefully nestle golden bulbs of creamy yolks waiting to explode. Other times, they're a wonderfully yellow folder squeezing together our favorite meats, cheeses, and vegetables. However, while we lovingly whip up many classic egg incarnations -- fried, poached, scrambled -- we very rarely take on the baked egg.
It just doesn't make sense. Even when we're presented with crisp, pita-wrapped options, the baked egg falls into the forgotten drawer of gourmet meals that might come out on special occasions, but rarely gets mentioned as a normal, eggilicious option.
Not anymore, or at least I hope. You can make a delicious baked egg, whether you want it moist and overflowing with yolk, or firm and Jello-jiggly, with absolutely minimal effort and cleanup. Read on...
Basically, everything you need is in the picture above. One roll. One egg. From there, you can sass it up with sauteed veggies, add a little cheese, or include some rich and tasty meat.
All you need to do is grab a role and cut out a hole big enough for the egg (and whatever additions) to fit into without overflowing. Toast the bread briefly, add the egg and toppings, put it on an oven-safe tray, and cook it at 350 for approximately 20 minutes. Keep an eye on it after the first 10-15 and then take the dish out once the egg looks cooked to your liking.
Viola! You have a delicious egg with minimal effort (unless you get fancy with the toppings), and very minimal cleanup (just wipe off pan and clean plate/knife/fork).
For the egg above, I sprinkled a big of the chive and parsley oil from my recent potatoes, just to give a fresh, herby kick to the dish, and then just a little bit of sharp cheese in the corners.
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11-06-2008 @9:28AM Cyn said... The only reason I don't make baked eggs is it takes too long. The beauty of eggs is that almost all other cooking methods - fried, boiled, scrambled is under 5 minutes from fridge to table.
This idea sounds fabulous for brunch though!
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11-06-2008 @10:51AM Dr. Electro said... With some of our local artisan breads! Yummy! My wife prefers the sourdough while I like the farm rolls. Try a hint of rosemary and basil. I really meant a hint, too. Too much will disguise the flavor of the egg completely.
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11-06-2008 @3:56PM Susan said... While they do take a little longer, when cooking for a crowd, one serving takes the same as more. Baked eggs have always been my go-to "impress them" brunch item.
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11-08-2008 @7:39PM fetag said... I actually tried this last night, but by the time the egg was cooked the bread was just too hard. Anyone got any suggestions? I think it's a great brunch idea.
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11-07-2008 @1:35PM Maggie said... I love the idea of doing it in a roll; I've been making them in ramekins lately, and love them with caramelized onions buried underneath.
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