Easy but Impressive Brunch Dish: Baked Eggs and Roasted Bacon

Baked Eggs and Bacon in Toast Cups

Baked Eggs and Bacon in Toast Cups

‘Tis the season for brunch. I prefer having a crowd over for brunch rather than dinner. It always seems easier to prepare, because I have more energy in the mornings, and if I’m really thinking ahead, I can do some cooking the day before. And if I’m not thinking ahead, store-bought pastries still work just fine. Put on a big pot of coffee, mix up some mimosas, and everybody is happy.

Whether I’m having a crowd over for brunch or it’s just my hubby and me, baked eggs is one of my favorite dishes to make. It is as easy to make baked eggs for 12 as for 2, and everyone seems to love eggs cooked this way. But since most people don’t eat eggs this way, it seems special, and they don’t realize how simple it is to prepare, so you get points for being a great cook. It’s not at all a fussy dish to make, which is helpful if you’re trying to put together several things for the brunch table. And you can vary it lots of ways, depending on what you have on hand.

For our latest brunch adventure, I baked the eggs in bread cups on top of a little bacon. I got the recipe from My Cooking Quest, only I omitted the cheese. This version wins points for being very easy to cook and serve in quantities. On other occasions, I have baked eggs on top of sauteed onions, sauteed spinach and tomato slices. They are also yummy plain, baked in individual ramekins and served with toast points.

How to Bake Eggs

Plan on 1-2 eggs per person depending on how many other things you are serving.

  1. Preheat the oven to 350 degrees.
  2. Butter a baking dish or ramekins, or make bread cups in a muffin tin (see the link above for the recipe).
  3. If desired, add something to the bottom of the dish. You might choose sauteed onions, mushrooms or spinach, fresh chopped tomato and/or slices of cooked bacon.
  4. Break an egg into each dish, or make little wells in the vegetables and break the eggs into the wells.
  5. Spoon 1 tablespoon of cream over each egg.
  6. Season the eggs with salt and pepper.
  7. If you like, top the eggs with some grated cheese, such as Parmesan or cheddar (totally optional).
  8. Place in the oven and bake for up to 15-20 minutes, checking frequently at the end of the cooking time. You want to remove the eggs when the whites are solidified (opaque) but the yolks are just set.
  9. Serve with toast or on top of English muffins.

You can either bake the eggs on top of slices of cooked bacon, as I did, or serve the bacon alongside. My favorite method for cooking bacon is roasting it in the oven. Although it takes longer than pan-frying, this technique contains the mess and results in perfectly straight, crisp slices of bacon.

How to Roast Bacon

  1. Preheat the oven to 400 degrees.
  2. Line the bottom of a broiler pan with aluminum foil.
  3. Add the boiler pan insert and arrange the bacon in a single layer on top. The fat will drip into the bottom for easy cleanup.
  4. Start checking the bacon at 12 minutes for doneness. Let cook until browned and crisp. This may take 20 minutes or more.
  5. Drain the bacon on paper towels.

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4 thoughts on “Easy but Impressive Brunch Dish: Baked Eggs and Roasted Bacon

  1. pam 22 December 2008 at 1:10 pm

    I have been craving eggs lately, and these look like the best!

  2. Janet Ching 23 December 2008 at 7:00 am

    Your baked eggs looks so fabulous that I have to make one egg immediately but a boiled egg this time,

  3. hvalli 23 December 2008 at 9:40 am

    Oh, this looks yummy!

  4. […] Bacon: pan-fry or roast […]

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