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)