I get so little sleep on the weekdays that one of my favourite things to do on the weekends is to sleep until noon. Unoriginal, I know, but that leads me to my second farvourite part of weekends: stumbling into the kitchen in my boxers and raiding the fridge for scraps of food from the week and making brunch.
This morning, I managed to scavenge two strips of extra thick-cut berkshire pork bacon, a tupperware of leftover pasta sauce, half a giant shallot that had been wilting on the counter for a few days, and the last of the ramps from Forage and Feast. I contemplated making a bacon and ramp pizza, but that just seemed like too much work on this lazy Saturday, so I opted for baked eggs.
If you’re looking for a good trade off between effort and gastronomic gratification, I can’t think of many things that will beat these baked eggs. They come together in about 10 minutes and all you need to wash afterwards is a cutting board, knife and a pan. Your sleepy toil will be rewarded with soft yolked eggs nestled in a bed of luscious tomato sauce, with tender strips of smokey bacon in every bit.
Don’t have bacon? Use some ham, sausage, or a left a leftover chunk of roast instead. You could even omit the meat all-together, and use olive oil to make a pan of vegetarian baked eggs. The shallots, ramps, and parsley could be swapped out for any member of the onion family and fresh herbs of your choosing. All you really need are the eggs and some kind of sauce to bake them in — left over curry anyone?
Units
Ingredients
- 2 strips thick-cut bacon sliced into 1/4-inch strips
- 5 ramps bulbs minced , leaves chopped
- ½ can stewed tomatoes chopped
- salt to taste
- honey to taste
- 2 large eggs
- 1 handful parsley stems removed and chopped
- ricotta insalata or other salty cheese
Instructions
- Preheat your broiler.
- Add the bacon to a small oven safe pan and fry over medium heat until some oil renders out.
- Add the white part of the ramps and sauce until soft and fragrant. Add the ramp leaves and fry until they are just wilted.
- Add the tomatoes and season to taste with salt and pepper. If it's too tangy, you can add honey or sugar to balance the acidity out.
- Use a spoon to make wells in the tomato sauce and then break and egg into each divot. Crumble some ricotta insalata on top.
- When you see the bottoms of the eggs start to turn white, transfer the pan to the oven. Broil directly under the heating element for about a minute, or until the eggs are cooked to your liking.
- Garnish your baked eggs with the chopped parsley and serve with toast.
Jaron says
I had baked eggs just the other morning…I just greased down a couple of ramekins with 1/2t olive oil and a pat of batter, layered on some sliced black olives, pimentos, and sundried tomatoes, followed by a thin layer of cheese, then fresh eggs on top. 15 minutes at 375*F yielded most solid but not overcooked yolks, and perfectly melted cheese.
Heather says
I love this lazy version of a frittata (nothing but a crustless quiche if you ask me). I can just imagine dipping my toast into that unctuous sauce.
Leslie says
I try to sleep in as late as possible every saturday morning too but my husband always starts yelling for me to get up at 9:30am!
Jan says
Wow now this looks delish – I could eat that right now!
chef E says
LOL Marc! You just told us you wear boxers…too funny, but the egg? Yes, I too have been on an egg eating frenzy!
Trissa says
Look, I think I love it and it's definitely something I would wake up for…but only one condition – I have to go back to bed right after devouring it!
bunkycooks says
I'm coming over for breakfast next weekend! I have been so boring lately with basic eggs for breakfast. I am now inspired since this is so quick to do!
barbarakiebel says
Nice idea for something different than our standard..an omelet with leftovers. Thanks!
the lacquer spoon says
Delish! You deserve to have enough sleep and beautiful breakfast at weekend 🙂
The Rowdy Chowgirl says
Your weekend routine sounds a lot like mine: catch up on sleep, then stagger out and have a big breakfast. Very civilized. And I've been curious about baked eggs–this might be the push I needed to try making them. Thanks!
sabeena ibrahim says
I've never thought of cooking eggs this way. Enlightening post, with great tips. Thank you!Btw, I can totally empathize with your lack of sleep on weekdays! I've been suffering from the same since I began my working life last September. Not easy. I hardly even have the luxury to indulge myself in what I love (i.e. cooking, baking, food photography, writing and reading.) By the time you get home, all you want is to sleep like a log. Even on weekends, I'd not even dare sleeping away till noon because time is too precious!
sdasdsad says
I will make this for breakfast tomorrow.