Baked Eggs With Onions and Cheese
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter or olive oil
- 4cups sliced onions
- Salt and freshly ground black pepper
- 1½cups coarse bread crumbs
- 1cup grated Gruyere or Cantal cheese
- ½cup grated Parmesan
- 8eggs
Nutritional analysis per serving (6 servings)
438 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 21 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
- Step 2
Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
- Step 3
Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.
Private Notes
Comments
i've been making a lot of eggs in the oven. my suggestion is to go for low heat and longer cooking times. i'm talking 300-325 degrees for about 20 minutes. In my experience it's a better way to avoid overcooking and burning and so that the eggs cook evenly.
Yum! Wanted to try it, so only made one egg (cut back on everything by eyeing it), and put in a ramekin in the toaster oven - turned out great!
Due to being diabetic, can't have carbs. May sound awful, but have been substituting ground pork rinds for bread crumbs. It was great with the onions and Cheddar. Not quite like bacon, but close.
Always delicious - a great weekday dinner. I have adjusted over the years and find that additions of spinach and frozen artichokes work very nicely. In terms of breadcrumbs, just grind up whatever you have on hand. I like challah or sourdough best but it all works nicely. I also usually had a little sugar to the onions, maybe 1/2 tsp, to help them caramelize. Serve with crusty rolls.
Not everyone likes "runny yolks" like such NYTimes recipes seem to presume. Just want to share that all the many of I've rated highly, including this one, have adapted well to cooking until the yolks know their place :)
Does it work well to dice the onions instead of slice?