Mark Bittman
1 minute read
30 Oct 2019
10:50 am

Recipe: Baked eggs with onions and cheese

Mark Bittman

Eggs can be baked on a bed of almost anything — cooked spinach and sliced tomatoes come to mind immediately — but the trick in every case is to avoid overcooking.

Eggs can be baked on a bed of almost anything — cooked spinach and sliced tomatoes come to mind immediately — but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk. CREDIT: Jim Wilson/The New York Times)

The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk. TIME: 30 MINUTES YIELD: 4 TO 8 SERVINGS 4 tablespoons butter or olive oil 4 cups sliced onions Kosher salt and black pepper 1 1/2 cups coarse bread crumbs 1 cup grated Gruyère or Cantal cheese 1/2 cup grated Parmesan 8 eggs 1. Heat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium....