Baked Eggs for a Crowd

Made this over the weekend and everyone loved it! I used a cast iron skillet that I heated over the stove top and sauteed a bit of Italian Speck before adding the rest of the ingredients. I also warmed up the cream before adding it to the pan. The eggs were cooked perfectly because the pan and the ingredients were already warmed. It was luxuriously delicious and made for a beautiful family style presentation.

This dish shines. It’s simple ingredients and classic French technique does not provide a true window into how rich and luxurious it really is. I began by dicing half a sweet onion and letting it simmer slow in butter. I added minced garlic and diced mushrooms to the sauté, then half pound of diced boars head ham before adding the cream along with minced chives. Once the cream began to warm, I added the eggs, other ingredients, and followed the recipe provided, and added fresh grated Parm.

Idk if it’s the red wine I had while making this, but this may be one of the most satisfying taste-to-effort recipes I’ve ever made. Don’t skimp on the heavy cream and butter. Will you die sooner? Maybe. Will you regret it? Definitely not. Highly recommend sautéing some thinly cut hearty greens like collards in an oven-proof pan, then add the cream and let it get warm, then add some fresh herbs and the eggs and butter on top. Don’t leave out the nutmeg. Then stick the pan in the oven.