I’m in town for just two days before 3MBB heads to Coachella for the weekend, so tonight is perfect for re-purposing some leftovers. This version of baked eggs is a main-course variation on an elegant dish I first made for a Christmas brunch at my parents’ house. (It was a massive hit.)
I’ve baked eggs with oven-roasted ratatouille and prosciutto and rare French farmer’s cheese; mushrooms with crème fraîche, fresh tarragon, and Black Forest ham; pan-roasted potatoes and Canadian bacon. Tonight, I used steamed cauliflower and broccoli with garlic and salt, crumbly English cheddar, and some of the bacon I bought at Costco and keep finding in my freezer. Seriously: So. Much. Bacon.
For this dish to work, it’s important that your vegetables be flavorful (salted, peppered, garlicked, and caramelized is always good), that you use the most flavorful cheese you can find that melts, and if you’re a carnivore like me, that you include whatever kind of cured pork matches the occasion.
As always, I used organic eggs for this hot, filling, and easy dish. Just don’t burn yourself trying to eat it too quickly, ‘cause I did!
Take a bite.
Baked Eggs with Broccoli, English Cheddar, and Bacon
- 4 eggs, room temperature
- 2 pieces bacon, cooked and chopped
- 1 cup steamed broccoli and cauliflower, seasoned with garlic, salt, and pepper
- 1/3 cup crumbled English Cheddar, extra sharp
- ½ cup sour cream
- 1 tsp. dried tarragon
- olive oil or butter for pans
- 2 large ramekins
Preheat oven to 400 degrees. Cook bacon at low temperature until crispy. Reserve half of one piece for garnish, and coarsely chop the rest. Set aside. Mix cauliflower mixture with sour cream, crumbled cheddar, tarragon, and chopped bacon. Oil ramekins and spoon in cauliflower mixture. If you like, add a strip or two of cheddar to each dish. Crack two eggs into each dish, and salt and pepper the tops to taste. Bake for 11-15 minutes, or until eggs are desired consistency. Wrap dishes in towels and serve.