eggs = warm and cozy!
All of the sudden we are knee deep into the fall season. As I am writing this post, it is snowing outside! How can that be happening in October?? Whenever it is cool outside, I immediately think of warm and cozy. One of our family’s warm and cozy favorites is our eggceptional egg bake. It is important to realize that you can enjoy this egg bake any time of the year, but for some reason we tend to make it the most when it is cold outside. I decided to use up all of the last farmers market tomatoes for a particularly gorgeous egg bake.
heeeeeeeeere she comes…..
We have all enjoyed an egg bake at one time or another. My first memories of an egg bake were when they consisted of sausage and cream of mushroom soup. My mom used to make this particular egg bake very often, and loved to tell everyone at the table that this is what she would serve the morning after one of her daughters won the Miss America crown. And you wonder where all of this self esteem comes from?? Obviously my mother’s dream did not come to fruition. She had to settle for an attorney, and a teacher turned interior designer. Oh well!
who doesn’t want to be the hit of the weekend party….
Surprisingly I forgot about egg bakes for awhile, but a few years ago they have come back into my life to stay. The soup and boxed sausages have been replaced with fresh tomatoes, prosciutto, gruyere cheese, and fresh seasonings. I especially love this recipe, because it combines TWO different melty cheeses! The fresh tomatoes elevate the egg bake to the next level. That, combined with the fluffy souffle made possible by the milk and egg mixture make this one irresistible. The fresh rosemary and thyme that are sprinkled on the top are the perfect savory touch. If you are looking for the most delectable egg bake to serve at your next brunch or family and friends gathering, you may stop right here! I guarantee you will love it! And you will also be the hit of the weekend party!
eggceptional egg bake
an eggceptional addition to your weekend breakfast menu! Fresh tomatoes and gruyere cheese – who could ask for anything more?
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 15 minutes
- Yield: 9 x 12 pan 1x
- Category: eggs
- Method: oven
- Cuisine: breakfast
1 loaf of “flavored” artisanal bread broken in bite sized chunks ( I like any garlic, rosemary, or tomato parmesan flavors
1 1/2 cups of shredded gruyere cheese
1/2 cup grated parmesan cheese
3 cups of sliced heirloom tomatoes ( more if smaller tomatoes) you should have enough tomatoes to cover the entire top of a 9 x 12 pan baking pan
6 slices of prosciutto cut in small pieces ( this is an optional ingredient )
2 cups of milk
2 TB creamy dijon mustard
1 tsp dried thyme
2–3 cloves of minced garlic
1 tsp salt
Ground pepper ( I like to mix black and red peppercorns)
2 sprigs of freshly chopped rosemary
8 sprigs of fresh thyme stripped from stem
Preheat oven to 350 degrees
Butter a 9 x 12 baking dish
Place ripped chunks of bread on the bottom of the baking dish
Sprinkle 1/2 of grated cheese on the top of the bread
Place cut tomatoes on top of cheese making sure to cover entire top of baking dish
Cover tomatoes with remaining grated cheese
In a medium bowl whisk together the eggs, milk, mustard, minced garlic, dried thyme, salt and pepper
Pour over the tomatoes and cheese making sure that you cover all of the baking dish
“push” prosciutto pieces into the top of the egg bake with a fork
Sprinkle fresh rosemary and thyme on the top
Grind some pepper on the top of dish
Bake for about 45 minute or until golden brown and the cheese is melted
Remove from oven and let rest for a few minutes to set before cutting
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