Baked eggs
This is an excellent way to prepare eggs for a large crowd. Barry once fixed this for a Mother’s Day brunch, where we served almost 50 people. One woman, as she took a third helping, told us she usually didn’t like eggs!
Shortening, butter, or oil spray
12 pieces of bacon or Canadian bacon
12 medium or large eggs
4 oz cheddar cheese, grated
Salt and pepper
Paprika
Preheat the oven to 350 F. Grease a 12-cup muffin tin with the shortening, butter, or oil.
If you are using bacon, cook it in a large skillet until it’s done but not crisp. Place one piece around the perimeter of each muffin cup.
If you are using Canadian bacon, take a knife or pair of shears and make a cut from the outside to the middle of each round piece. Form these into cones and place one in each muffin cup.
Break one egg into each bacon ring or cone. Top with a sprinkle of grated cheese, some salt and pepper, and a sprinkle of paprika.
Bake for 10 minutes. It’s OK to remove them when the yolks still look runny, because they’ll firm up as they sit.
5 Responses to “Baked eggs”
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January 18th, 2009 at 9:21 pm
I love this idea for a creative, beautiful and delicious presentation!
January 19th, 2009 at 9:17 pm
how do you get them out of the muffin tin?
January 21st, 2009 at 11:30 am
If you grease the muffin cups and use a non-stick muffin tin, they should come out pretty easily. I use a serving spoon to loosen them and get them out. A little bit of the egg sticks, but it’s usually on the bottom, so it doesn’t show.
February 7th, 2009 at 1:02 pm
[...] The Foodie Gazette ” Baked eggs (foodiegazette.com) – January 18, 2009 [...]
October 22nd, 2009 at 10:51 am
This is my 3rd year doing a fall brunch and I plan on giving this recipe a try. I will let you know how it goes.