Ever since we saw Mark Bittman's recipe for baked eggs with prosciutto and tomato, we knew we had to try it. We were also inspired by the delicious baked eggs with cream and thyme at Balthazar in New York; there is just something about a little dish of soft egg and toast in the morning. It's civilized, comforting, and warm. Oh, and easy - especially when you have 15 people for brunch on a Saturday morning!
We decided to try Bittman's recipe and see how it worked.
We actually made this recipe two weekends in a row. The first weekend we made it for a group of five, and we made it just as directed - in little ramekins. We did leave out the prosciutto, however, and substitute ham with a little cream and thyme instead. We used fresh yellow tomatoes from the farmers market - they were delicious!
The recipe is utterly simple: chop some ham (or prosciutto) into ramekins. Add a slice of tomato, break in an egg, shake on salt and pepper, and bake for 12 minutes in a 375° oven. Presto - baked eggs.
We just had one problem: the eggs took fully twice that amount of time to bake. Yes, we like our eggs runny. Yes, we had an oven thermometer. But the eggs simply did not bake in that amount of time.
We tried the recipe again the next weekend for our DIY wedding flower-arranging brunch. This time we cracked 18 eggs into a couple of casserole pans for easier prep and serving. We chopped more tomatoes, basil, and smoked ham for the base.
Again, the eggs took much longer than expected to bake. They were still delicious, though!
We have a couple theories. We wonder if we needed to cover them (Bittman doesn't specify this, but other baked egg recipes do). We also wonder if putting our ramekins in a dish, as we did, might have interfered with their baking.
Regardless, we still have a wonderful easy recipe for weekend brunch for a crowd. We just know to start a little earlier.
• Get the recipe here: Baked Egg With Prosciutto and Tomato at the New York Times
Related: More brunch recipes and ideas here!
(All images: Friend Michelle, unofficial wedding photographer and paparazza extraordinaire, via Flickr)
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were your eggs cold? was your oven fully up to temp when you put them in?
I think also though you are right that putting your ramekins in a dish would alter the heat transfer rate. Maybe next time try putting them on a baking sheet if you are worried about spill over?
Your brunch buffet is beautiful! I have those yellow bowls - aren't they great? I use mine all the time. I love them so much I bought them in blue and pink, too. Yes, I definitely have a bowl buying problem. But they're so useful! ; )
Those yellow bowls look like the ones I got at Target for $2.50! That was one of the best deals I've ever gotten! :)
Yeah! Target bowls - I love em.
Those eggs look fabulous. I always want to eat baked eggs, but I have yet to attempt to make them where they weren't absolutely revolting. You've inspired me to try again!
In "Veg cookign for everyone" Deborah Madison has a number of variations on baked eggs, also known as shirred eggs. For years these have been my goto recipe for an easy brunch for a crowd. My fave is ricotta tomatoe basil and egg.
Every time that I have made baked eggs it always takes almost twice the amount of time as the recipe says. I don't really understand but when they do come out they are delicious.
I made something very similar to this, but it had spinach instead of tomatoes. I think spinach and tomato would be really good! or even kale.