Put a spin on your traditional fried eggs and make these Crispy Baked Eggs With Onions And Cheese. It’s the perfect weekend breakfast and pairs great with breakfast in bed… hint, hint.
I just recently started liking eggs with a runny yolk. Two years ago I would have never touched an egg that wasn’t fully cooked. Not sure what sparked the interest, but now I’m hooked. I love eating them over an avocado, a burger, grilled chicken and, now, in this recipe. I love a dish that looks elegant, but is super simple to prepare. This recipe is just that… simple and elegant.
The sweet sautéed onions are probably my favorite part of this dish. My kids actually agreed. It’s the perfect complement to the rustic flavor of the toasted Parmesan and creamy yolk.
Be sure to use an oven-safe skillet. After sauteing the onions, divide your cheese and panko mixture. Sprinkle 1/2 the mixture on top of the onions and make wells for each egg to sit in. I used 6 eggs, but you could easily make 8 too.
Sprinkle other 1/2 of the panko mixture on top of the eggs and place in oven at 450 degrees for 5 minutes. Broil for 1 minute on top rack. Serve immediately.
Ingredients
- olive oil
- 1 medium sweet onion, sliced
- 1 1/2 C plain Panko bread crumbs
- 1 C Gruyere cheese, freshly grated
- 1 C Parmesan cheese, freshly grated
- 6-8 eggs
- salt and fresh ground black pepper
Instructions
- Preheat oven to 450 degrees. Place drizzle of olive oil in oven-safe skillet and cook onions on medium-high heat. Add salt and pepper to onions. Cook until onions are soft and beginning to brown slightly.
- Combine bread crumbs and grated cheese. Sprinkle 1/2 of this mixture over onions. Use the back of a spoon and make 6-8 wells, or nests, in the mixture. Crack 1 egg into each. Season with salt and pepper again. Sprinkle remaining Panko mixture on top.
- Bake for 5 minutes, or until eggs are barely set. Broil skillet on top rack for about 1 minute or until golden brown on top being careful not to overcook eggs. Serve immediately.
Notes
slightly adapted from NYTimes
