Looking for an easy egg dish to serve at your next brunch? This is it!
Straight out of the Test Kitchen is this Baked Eggs, an easy and delicious recipe to whip up for your next brunch or a busy weekday dinner! The secret to the velvety texture of this egg bake lies in the heavy cream that coats the baking dish. Not only does it prevent sticking, but it also creates a velvety sauce that complements the dish.
You can add additional ingredients like diced tomatoes, cooked potatoes, or even a sprinkle of herbs like thyme or rosemary for a burst of freshness.
We used an enamel-coated 3-quart cast iron roaster, but this recipe is easily adaptable to any baking dish or roaster pan you have.
This dish pairs beautifully with a side of crispy toast or a light salad, making it perfect for any meal of the day.
Easiest Baked Eggs
Ingredients
- Butter to grease the pan
- ½ cup heavy cream or a little more to coat the bottom of the pan
- 14 eggs
- Freshly grated nutmeg
- Sea Salt
- Ground black pepper
- ¼ cup fresh tarragon or your favorite herb combination
- Toasted crusty bread
Instructions
- Preheat oven to 500 degrees F.
- Butter a shallow baking dish or enamel-coated cast iron pan. Pour the cream into the bottom of the pan and swirl to coat the bottom well.
- Crack the eggs and position them around the pan. Season with salt, pepper, and nutmeg.
- Bake the eggs until set to your liking. In our oven, these eggs were cooked in 8 minutes. You will also notice the cream bubbles up and browns during the baking process.
- Remove the eggs from the oven and sprinkle with your fresh herbs.
- Serve with your favorite toasted bread. Drizzle any of the extra cream on top if desired.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
