Weeknight suppers got you down? Sick of PB&J? (Hard to imagine, but it does happen.) Looking for something lean, vegetarian-friendly and easy to prep? GKG’s got your back — try these Italian-Style Baked Eggs for a simple, subtly flavored dinner that’ll leave you satisfied without dirtying too many pots or resorting to that jar of Jiff.
The method? Bake the eggs in the oven!
Surprise: Baking the eggs in the oven is an almost foolproof method for whipping up something delicious. I first picked up on this idea from Gwyneth Paltrow’s My Father’s Daughter, and this tip also appears all over Pinterest when you search for brunch recipes and easy egg dishes. On Pinterest, there are all kinds of baked egg dishes like these:
For my budding chef-friendly recipe, the directions couldn’t be simpler. And, frankly, the result couldn’t be more satisfying. The best part, though, is that once you’re comfortable with the method — which shouldn’t take more than your first try — you can mix, match and adapt ingredients and recipes to fit your tastes. Here’s to many an egg-friendly meal.
Italian-Style Baked Eggs with Roasted Veggies
Recipe serves 2, but is easily doubled or halved.
- 4 large eggs
- 1-2 tsp olive oil
- Salt & pepper to taste
- Dried basil and oregano for seasoning
- Veggies for roasting — I used broccoli and tomatoes to keep it “Italian-style,” but this is really up to you. You may need to adjust the cooking time based on which veggies you use (I.e. potatoes will take longer, unless you’ve cut them into reeeeally small chunks / diced ’em into hash browns.)
Here’s what you do:
- Preheat the oven to 350° F. In an oven-safe bowl or small dish / ramekin, spray Pam or cooking spray. Alternately, brush the inside with a light layer of olive oil.
- Crack 2 eggs into each ramekin. Sprinkle with salt, pepper & herbs as you prefer.
- Chop and prepare veggies for roasting as desired. (I chop my broccoli into florets; you could also dice potatoes, slice tomatoes or zucchini, or a whole host of other ideas. Click here for some tips.) Drizzle with olive oil and arrange on a large, ungreased baking sheet. Sprinkle with salt & pepper to taste.
- Place ramekins around veggies on baking sheet. Bake for 15-20 minutes, or until eggs are set (yolks should be semi-cooked through; you can leave them longer to cook through completely, too) and veggies are roasted to your liking. If there’s a timing mismatch, always check the eggs first; the veggies can be much more forgiving!
- Serve with grains (rice, millet, quinoa, cous cous), a side salad, and some good wine. By “Good,” I mean, “Wine you like.” 🙂
What sorts of egg-errific entrees do you chefs like to whip up? Frittata? Omelet? Scrambled hash? All or none of the above? Happy eating!