Can we, as a collective whole, agree that eggs are the quintessential staple of a good breakfast? Don’t even get us started on brunch. Thanks to the myriad ways that they can be prepared—along with a versatile flavor detail that allows them to be paired with just about every dish imaginable—eggs are a pillar of a complete and satisfying meal. Is it obvious we’re somewhat, slightly obsessed? Whether they’re the star ingredient of a dish or just a show-stealing side, eggs are always making a statement, regardless of how they’re prepared. And while the hard-boiled or poached variety may seem to be the more popular, we’re looking to a slightly different approach come Easter this year: baked eggs. Read on to see the mouthwatering ways we’re rethinking this holiday essential—like this complete brunch you can make in a single sheet pan.
Whether you’re making this for brunch or a quick and easy weeknight dinner, these baked skillet eggs are sure to please. Paired with spinach, seasoned with garlic and a bold dose of chili flakes, it’s one flavor-filled dish you won’t want to miss.
Leave it to Jaime Oliver to dish out four utterly mouthwatering takes on baked eggs. Featuring a slew of flavor-filled pairings— truffle mushrooms, smoked salmon and chives, tomato and basil, and spinach and ham—these easy-to-make and beautifully personalized combos will surely please even the pickiest of eaters.
Drawing on the classic French preparation of oeufs en cocotte (eggs in a pot), eggs are cracked into ramekins greased with butter, filled with cream, and topped with gruyere. The decadence of this preparation combined with the subtle flavors of the gruyere and butter make this a quintessentially delicious French dish.
I don’t think this is what Dr. Seuss had in mind, but these eggs are delicious all the same. Whipped egg whites are mixed with ham, spinach and parmesan and then baked to make little nests in which the egg yolks will finish cooking.
The key to this preparation is using really great beans like the heirloom varieties from Napa’s famed purveyor Rancho Gordo. They’ll provide the deep flavor and velvety texture that will really set your Huevos Rancheros apart.
The rich, crisp topping made from panko bread crumbs tossed in brown butter plays beautifully with the creamy texture of the fontina cheese. And the added spinach lets you at least pretend you’re being healthy.
This recipe begins with an elegant sauce made from crushed tomatoes, paprika, red pepper flake, sea salt, onion and garlic. Portion a ladle of sauce and one egg in each ramekin, then you can customize each serving with your own favorite chopped herbs and grated cheese.
While it may seem simple to make a big sheet of these great little tarts for guests (just buy some puff pastry and some eggs and call it good, right?), there’s some technique to understand or else eggs will run everywhere. This recipe tests multiple methods for preparing the puff pastry properly so you’ll get it right the first time.
For the last couple years your Instagram feed and brunch menus everywhere have been filled with mashed avocado atop crispy toast. Low-carb and gluten-free cooks can eschew the bread with this recipe and use an egg to make their own avocado-focused Instagram masterpiece.
Spice up a potassium-rich sweet potato with some crumbled bacon and your favorite hot sauce and you’ve got a tasty, nutritious, paleo-friendly breakfast.
You could spend all morning making eggs, sausage and hash browns in separate pans, then spend all afternoon cleaning up that mess, or just prepare them in one skillet and finish the job in the oven while you kick back and relax with friends.
Brunch goers break down into two basic tribes: the sweet group and the savory group. For those who love savory brunch, this egg dish with an earthy tomato sauce featuring Middle Eastern and North African spices will be a go-to every weekend.
Who needs muffin wrappers when there’s good slices of ham around? Tuck one slice into each cup of a muffin tin, top with an egg, cream and seasoning, let cook for about 20 minutes, then for the last minute of cooking, top with some sharp cheddar for a bubbly, cheesy topping.
Originally published December 2016. Updated March 2018.
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