Eggs can be baked on a bed of almost anything — cooked spinach and sliced tomatoes come to mind immediately — but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk. CREDIT: Jim Wilson/The New York Times)
The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
TIME: 30 MINUTES
YIELD: 4 TO 8 SERVINGS
4 tablespoons butter or olive oil
4 cups sliced onions
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs
1 cup grated Gruyère or Cantal cheese
1/2 cup grated Parmesan
8 eggs
1. Heat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
2. Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
3. Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.
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