Elevate your next breakfast, brunch, or heck even the entire weekend of morning meals with this super simple and stunning recipe! These baked eggs that rest below a crunchy crust of cheese and breadcrumbs and on top a nest of sweet onions and sun dried tomatoes will blow your taste buds away. This recipe is the first and only time I have ever willingly ate leftover eggs. In fact I made this for breakfast on saturday and then had it for lunch. I may or may not have had another helping in the middle of the night after getting home from some time out on the town. I then proceeded to fight my boyfriend for the final serving Sunday morning. It’s that good. But don’t take my word for it, try it and see for yourself!
Inspired by The NYTimes Food.
2 large onions, sliced thinly
1/4 cup diced sundried tomatoes
1 cup bread crumbs, homemade or panko
3/4 cup shredded gruyere cheese
3/4 cup grated parmesan cheese
6-7 eggs, depending on the size of your skillet (I used a 10″)
- Preheat your oven to 360°F. In an oven safe skillet melt the butter. Add the onions and cook on medium heat, stirring frequently until the onions are softened and translucent, but not browned. Toss in the sundried tomatoes.
- In a medium bowl mix together the breadcrumbs and cheeses. Pour half of this mixure over the onions. Using the back of a large spoon make indents in the cheese mixture, making as many as you have eggs. Carefully break the eggs into these nests. Sprinkle the remaining breadcrumb mix over the eggs. Move the skillet into the oven and bake for 15-20 minutes, rotating once halfway through until the top is toasty brown but the egg yolks are still runny.