Adam and I recently escaped the city for a brief, blissful weekend in the country at our friend’s farmhouse. The morning we were to leave, Adam and I prepared a perfectly our-style “lumberjack” breakfast for our friends as a thank-you. My favorite was the baked eggs and mozzarella, set on a simple tomato sauce fortified with red onions, celery, and pancetta. With a few leftovers from the night before, I also made a rustic sweet potato hash with shaved brussels sprouts, spicy Italian sausage, and balsamic vinegar. Seriously though, could baked eggs be any easier? We just cracked them right into the sauce and then shoved the whole pot in a medium-low oven for 15 minutes, or until the egg whites looked set. And then we dug in.
It’s not the kind of breakfast we would normally make for ourselves, but out in the country, surrounded by the snow-capped mountains and the silent air, it was just the right thing.
jesus, yum
Just the thing to make this week for breakfast! Thanks for the inspiration.
totally, i have been inspired, making baked eggs (albeit for one) every morning for breakfast!