Brunch entertaining can be tricky, as most classic breakfast food requires constant attention with few make-ahead solutions. But who wants to miss the fun of a party being stuck in the kitchen, cooking for the group?
These baked eggs are the answer for an easy yet elegant savory brunch, (or frankly, any meal). Simply get all the ingredients prepared (even a day ahead of time), prepare the ramekins and crack the eggs in the morning, and about 20 minutes before you’re ready to eat, pop these guys in the oven, and voila!
This recipe should be thought of as a template for whatever ingredients you happen to be in the mood for. Use some kind of leafy green (kale, chard, etc.), a bulky vegetable (any mushroom variety, potatoes, cauliflower, etc.), cheese (optional), and meat (also optional – sausage, pancetta, etc.). The options are endless! This also makes a great paleo, whole30, or vegetarian meal, with the appropriate omissions. Enjoy!
- 1 tablespoon ghee or butter (plus more for greasing ramekins)
- 1 clove garlic, minced
- about 2 cups maitake mushrooms, shredded
- about 6 big handfuls baby spinach
- red pepper flakes, to taste
- salt and pepper
- 4 slices prosciutto, ripped into small pieces
- 1/4 cup goat cheese, crumbled
- 8 large eggs
- fresh herbs for garnishing: basil or chives
- sea salt for finishing
Preheat the oven to 350 degrees, and grease 4 medium-sized ramekins or other oven-safe dishes with butter or ghee. Place the dishes on a rimmed baking sheet, and set aside.
In a large saute pan, melt 1 tablespoon butter or ghee over medium heat. Add the garlic, and saute for about 1 minute. Add the mushrooms, and continue to saute for about 5 minutes, until softened and cooked through. Add the spinach, a healthy sprinkle of salt and pepper, and a pinch of red pepper flakes. Saute until the spinach has just barely wilted. Remove from heat.
Into each prepared ramekin, spoon even amounts of the spinach and mushroom mixture, then layer with equal amounts of prosciutto and goat cheese. Crack 2 eggs into each dish.
Place the baking sheet and ramekins in the oven, and bake for about 20-25 minutes, until the egg whites have cooked completely, but the yolks remain runny. Finish with sea salt and a sprinkle of chives or basil. Serve immediately with toast soldiers for yolk dipping.
