Rustic Baked Eggs
/
inspiration: This is a perfect breakfast/brunch dish for the cold months where a warm and hearty meal is all you want. The dish is rustic and full of big flavor which stands up well to the soft eggs.
ingredients:
- 2 cups onions, chopped
- 2 cloves of garlic, finely chopped
- 2 tablespoons sage, chopped
- 2 tablespoons parsley, chopped
- 2 tomatoes, chopped
- 1/3 cup heavy cream (optional)
- 3 cups baguette, cubed (about 1/3 of a baguette)
- 4 eggs
- 1, 28 oz. can diced tomatoes
- butter/olive oil for sauteing
- salt and pepper to taste
method: Preheat the oven to 350 degrees. Prep two small ceramic bakers by greasing the bakers with butter and set aside.
In a large saute pan, saute the onions and garlic in butter or olive oil till soft and translucent. Add the sage, parsley, fresh tomatoes, and cream and continue cooking till the tomatoes are just starting to break down, about 5 minutes. Salt and pepper to taste. Fold in the cubed baguette and spoon into the two bakers.
Make two divots in the bread mixture and crack the eggs into the holes trying to contain all the yolk and whites in tact. Sprinkle lightly with salt and pepper and place in the oven on a baking dish for about 20 minutes till the whites are set and the yolks are still runny. Let cool for about 10 minutes and serve.
entertaining notes: Filling can be made ahead and reheated in a saute pan before going into the bakers with the eggs.
Yields: 2 servings
