A cinnamon-raisin twist, to be exact.
Mark Bittman's recipe for oven-baked eggs is perfect as-is for a filling breakfast or a warming breakfast-as-dinner.
But one fateful evening forever changed the way I make this dish, and the ingredient may surprise you. It certainly surprised me!
Mark Bittman's Baked Eggs with Onions and Cheese became a cheap and easy go-to when my husband was in graduate school. One particularly cold winter night, not wanting to make a run to the grocer around the corner, we found ourselves putting it together but hit a stumbling block: no bread in the apartment for the breadcrumbs. Except, that is, for a loaf of cinnamon raisin bread. I hesitantly toasted some up, broke it into coarse crumbs, and used it in the comforting egg-and-cheese dish.
Perfect! The sweetness of the bread perfectly complemented the savory eggs and cheese and fell right in lockstep with the slightly sweet onions. Since that night, we never turned back. Now, when we occasionally revisit this old favorite, it's always made with cinnamon raisin bread!
• Find the full (original) recipe in Mark Bittman's How to Cook Everything, or online at The New York Times.
• And for a similarly comforting baked egg dish, see Faith's review of Bittman's Baked Eggs with Tomato.
Do you ever make baked eggs? What do you like to add?
Related: Salty and Sweet: Grilled Cheese on Raisin Bread
(Image: Martha Stewart)