For once, I decided to stay in. The plan: clean, read, and indulge in some good ole’ culinary therapy. I don’t feel lame… mostly because the insanity of my holiday break merited its own break. Maybe even temporary isolation from both men and vodka-sodas.
I have never made baked eggs before, and to tell you the truth, I don’t even know if that’s what these classify as. All I can tell you is that they were delicious. I planned on only eating one for dinner, but before I knew it I was two down and having to stop myself from eating the third. It was no easy feat.
In any case, here is my original recipe, derived from the leftover tidbits hanging out in my refrigerator… because I am just too lazy to go to the grocery store. You can even eat two full ones without feeling bad about yourself. I know from experience.
Baked Eggs with Goat Cheese and Crispy Shallots
- 1-2 medium shallot(s)
- 1/4 c. olive oil
- 1 Tbsp butter, melted
- 1 slice whole wheat bread
- 3 eggs
- 2 Tbsp goat cheese (or feta if you prefer)
- 1/4 tsp dried crushed rosemary
- 1/4 tsp dried thyme
- salt and pepper to taste
Heat the oil in a small skillet over medium heat until hot, but not smoking. Add shallot slices.
Cook, stirring frequently, for 2-3 minutes until shallots turn crispy.
Using a slotted spoon, remove shallots from skillet onto a paper towel. Set aside.
Add the butter and oil that remains in the skillet to the bread crumbs. Divide the crumbs evenly among 3 spots in a muffin tin and press them down and around the edges as you would when making a pie crust.
Bake the crusts at 425 degrees for ~7 minutes, or until golden brown on the edges.
One by one, crack the eggs into a small dish making sure that no shell gets in and the yolk remains intact.
Gently slide each egg into one of the muffin slots.
Turn the oven to broil and return the muffin tin to cook for 4 minutes. Meanwhile, mash the goat cheese with the rosemary and thyme.
Remove the baked eggs from the oven. They should be set enough to hold up, but not completely cooked yet. Sprinkle with salt, pepper, and the goat cheese mixture.
Return to the oven for 2 more minutes, or until egg whites are set and yolk is still runny.
Carefully remove from the muffin tins by running a knife around the edges. Top with the shallots and escape to heaven.
…and in case you were wondering, the bottom crust acts like a buttery, shallot-flavored, delicious piece of toast that sops up all of that runny goodness. Mmmhmm.