Get Your Brunch On with Baked Eggs

Baked eggs – they're begging you to dig in.  

Baked eggs. To me there is no better brunch dish. It's all the things you love about breakfast – eggs, bacon, tomatoes... cheese, even – cozied up together in a ramekin, bathed in a little cream and gently baked. Brilliant. I especially love they're versatility. You don't need a recipe – just flavours you enjoy; or, whatever's in your fridge. You can make as many or as few as you like. Contrary to what you may think, it's ideal for a crowd because you can prep the ramekins in the morning, stick them in the fridge and bake when you're ready. The only  slightly fiddly bit is baking the ramekins in a water bath, but this is a step worth taking as it ensures the eggs cook gently, resulting in the much sought-after perfectly runny yolk. In my oven, 18 minutes is just right to get the doneness on the eggs I like. If in doubt, pull them out a minute earlier rather than later, as they'll keep cooking for bit once they're out of the oven, and you can always put them back in, but you can't undo an over-cooked egg. Here's a sort-of recipe to inspire you, but play with the cheese, herbs and other ingredients. I've even seen a recipe for eggs baked in red wine! Try 'em out for Easter brunch or have them for dinner one night when you just can't face cooking anything else. 

Prep, layer, bake and then dig in

Baked Eggs with Bacon, Gruyere & Caramelized Tomatoes

Prep Time: 15 min. | Total Time: 40 min. | Makes: 8 (1 egg each) or 4 (2 eggs each)
knob butter
1 cup sliced grape or cherry tomatoes 
1 clove garlic, finely sliced
pinch salt and pepper
1/2 tsp thyme leaves, divided 
6 to 8 slices bacon, chopped
8 eggs
1/4 cup heavy or whipping cream
3/4 cup finely grated Gruyere cheese 
pinch freshly grated nutmeg (optional)

Preheat oven to 350ºF. Melt butter in a small skillet over medium heat. Place garlic and half the thyme in skillet. Place tomatoes slice side down in skillet. Season with salt and pepper. Cook over medium heat until softened and lightly caramelized, approx. 7 to 10 min. 

Meanwhile cook bacon in a skillet until crisp. Remove from pan and place on a paper-towel lined plate to absorb fat. 

Place 8 small or 4 large ramekins in a baking dish or shallow roasting pan. Divide bacon and tomatoes evenly between ramekins. Crack 1 to 2 eggs in each ramekin. Top with remaining thyme. Top each ramekin evenly with cream and then sprinkle with cheese. Top with freshly grated pepper or nutmeg. 

Pour freshly boiled water into baking dish or roasting pan, filling about half way up the ramekins and being careful not to get any inside the ramekins.

Bake for approx. 18 min until eggs are set but yolk is still runny.