Baked Eggs with Onions and Cheese

Baked Eggs with Onions and Cheese


One of the best egg dishes for a small crowd—you can cook a lot at one time.
TIME 45 minutes
MAKES 4 to 8 servings
4 tablespoons (½ stick) butter or olive oil
4 onions (about 1 pound), sliced
1 cup bread crumbs, preferably fresh
2 cups grated Gruyère, fontina, or other melting cheese
8 eggs
Salt and freshly ground black pepper
Toasted bread or English muffins for serving


Method
1 Heat the oven to 350°F. Put the butter or oil in a large skillet over medium heat. When the butter has melted or the oil is hot, add the onions. Cook them, stirring occasionally, until they are very soft and tender but not browned, at least 15 minutes. (Adjust the heat as necessary to keep them sizzling gently without darkening.)

2 Spread the onions over the bottom of a 9 x 13-inch baking pan. Sprinkle half the bread crumbs over the onions, then sprinkle on half the cheese. Use the back of a spoon to make 8 nests in the mixture. Crack the eggs on a flat, hard surface and open them into each indentation. Top with a sprinkle of salt and pepper and the remaining bread crumbs and cheese.

3 Bake for 15 to 20 minutes, or until the cheese is melted and the egg whites are opaque. The yolks should be a little more jiggly than you want them, since they’ll keep cooking after you take the pan out of the oven. Serve with toasted bread.

Variations
  • Baked Eggs with Tomato: Use 8 large tomatoes (about 2 pounds) instead of the onions. Chop them into big chunks and cook them as described in Step 1, until they release their water and the pan becomes fairly dry. (This should still take about 15 minutes.) Then just follow the recipe the same way. When the pan comes out of the oven, garnish with ¼ cup chopped fresh herbs—like parsley, chives, or cilantro—if you’ve got them.

Tips
  • Any cooked vegetable works as a bed for baked eggs: roasted or mashed potatoes, spinach or other greens, summer or winter squash, chopped asparagus, or even grated carrots. Just make sure they’re already tender and you have enough to fill the bottom of the baking dish and make the indentations.
  • To make a smaller batch, cook half the amount ofonions in an ovenproof skillet and make indentations for 4 eggs. Depending on the size of the skillet, the eggs might take less time to cook, so start checking them after 10 minutes.

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