Baked Eggs With Onions and Cheese

Name: Baked Eggs With Onions and Cheese
Total time: 30 min
Yield: 4 to 8 servings
Ingredients: 4 tablespoons butter or olive oil; 4 cups sliced onions; Salt and freshly ground black pepper; 1 1/2 cups coarse bread crumbs; 1 cup grated Gruyere or Cantal cheese; 1/2 cup grated Parmesan; 8 eggs

By Mark Bittman

Total Time: 30 minutes
Rating: 5(880)
Comments: Read comments

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.

Featured in: THE MINIMALIST; Tender Is the Yolk

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Ingredients

Yield:4 to 8 servings

4tablespoons butter or olive oil
4cups sliced onions
Salt and freshly ground black pepper
1½cups coarse bread crumbs
1cup grated Gruyere or Cantal cheese
½cup grated Parmesan
8eggs

Ingredient Substitution Guide

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Preparation

Step 1
Preheat 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. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
Step 2
Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
Step 3
Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

Ratings

5 out of 5

880 user ratings

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Comments

octavio7 years ago

i've been making a lot of eggs in the oven. my suggestion is to go for low heat and longer cooking times. i'm talking 300-325 degrees for about 20 minutes. In my experience it's a better way to avoid overcooking and burning and so that the eggs cook evenly.

Judy7 years ago

Yum! Wanted to try it, so only made one egg (cut back on everything by eyeing it), and put in a ramekin in the toaster oven - turned out great!

Jennifer7 years ago

Due to being diabetic, can't have carbs. May sound awful, but have been substituting ground pork rinds for bread crumbs. It was great with the onions and Cheddar. Not quite like bacon, but close.

Laura K1 week ago

Does it work well to dice the onions instead of slice?

Betsy5 months ago

Just made this and following others’ advice, I baked @350 degrees for 15 min. Unfortunately, the yolks were completely cooked through, BUT I won’t fault anyone but myself because I scaled the recipe down to 2 eggs and should have scaled back the cooking time. My husband said it was good anyway. (I also subbed in a mix of panko, parm, capers and lemon for the basic breadcrumbs that was leftover from a NYT recipe of tuna and pasta. 😉)

JFox1 year ago

Great recipe inspiration for my first baked egg trial. I followed the recipe with the following modifications, omitting the onion steps: drizzled olive oil across the pan, spread evenly an entire jar of Pesto Rosso (6.7 oz tomato based Pesto sauce from Trader Joes) across the bottom of pan, cracked the 8 eggs on top of sauce, topped with Italian breadcrumbs and parmesean cheese. Baked covered as directed then broiled uncovered briefly. Delicious!!!! Everyone loved it.

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