Mark Bittman's Baked Eggs in a Big Dish

(Hi everyone – my apologies for the post that went out this morning. It was scheduled, then left unfinished, and then I didn’t have access to a computer after it mistakenly went up. This is the correct recipe AND the correct accompanying text. Again, I’m sorry. If you made it and it came out terribly, let me know and I’ll … I’ll make it up to you somehow. Probably in song.)

Earlier this month, the folks behind The Kitchn wrote about a breakfast they catered, which featured mountainous bowls of fresh fruit, an envious basket of muffin halves, and at the center, two giant dishes of Mark Bittman’s Baked Eggs. Needless to say, there were pictures. Good pictures. Pictures that made the whole shebang looked simple, elegant, and dang tasty. Pictures that made me WANT SOME IMMEDIATELY.

Unfortunately, I read the post at work, so I had to wait until the next morning.

Aaaaaanyway, when THAT finally rolled around, I grabbed some grapes, prepped an English muffin (which is a muffin, technically), and gathered the ingredients for the baked eggs. Then, using Bittman’s original recipe (which asked for ramekins), but The Kitchn’s guidelines for multiplying the servings (which used larger vessels), I went to town.

Alas, the first run-through was just okay. I overcooked the eggs and the tomatoes (which I hadn’t seeded) made everything very, very watery. Sniffly, but relatively undaunted, I tried again three days later. This time, I seeded the tomatoes, added fresh oregano, and cut five minutes off the baking time.

And? VICTORY. Salty, runny, gorgeous victory. I WILL be making them again, probably for breakfast, and probably for company I want to impress. If you should try it, know that there are infinite ingredient variations (Bittman lists some at the end of the recipe – they’re pasted below) and the serving size is adaptable for any number of people. This version – my version – serves two to four, so the cooking time may be slightly longer for bigger dishes.

Baked Eggs in a Big Dish
Serves 2 to 4
Adapted from The Kitchn and Mark Bittman.

1 teaspoon butter or oil
4 slices tomato, seeded
4 small slices prosciutto
½ tablespoon fresh oregano or 4 basil leaves
4 eggs
Salt and freshly ground black pepper.

1) Preheat oven to 375ºF. Place a rack in the middle of your oven. Grease 1-quart dish with butter or oil.

2) Line bottom of dish with tomato slices. Top tomato with slices of prosciutto. Layer oregano/basil on prosciutto.

3) Carefully crack eggs into baking dish. Place whole dish on a cookie sheet.

4) Bake dish until egg whites are mostly set, between 14 and 17 minutes. According to Bittman, "because the dish retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly."

5) Salt and pepper to taste. Serve.

Bittman Variations: "You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like."

Approximate Calories, Fat, and Price Per Serving
Two servings: 220 calories, 15 g fat, $1.37
Four servings: 110 calories, 7.5 g fat, $0.69

Calculations
1 teaspoon butter or oil: 33 calories, 3.8 g fat, $0.02
4 slices tomato, seeded: 14 calories, 0.2 g fat, $0.70
4 small slices prosciutto: 100 calories, 6 g fat, $1.17
½ tablespoon fresh oregano or 4 basil leaves: negligible calories and fat, $0.19
4 eggs: 294 calories, 19.9 g fat, $0.66
Salt and freshly ground black pepper: negligible calories and fat, $0.01
TOTAL: 441 calories, 29.9 g fat, $2.75
PER SERVING (TOTAL/2): 220 calories, 15 g fat, $1.37
PER SERVING (TOTAL/4): 110 calories, 7.5 g fat, $0.69

Posted in: Breakfast,Eggs