Roasted Eggs For a Crowd
By roasting in individual buttered gratins, we’ll serve perfectly cooked eggs for eight people, ready all at once. Good luck trying that with over-easy. Unless you have a giant flat-top, which I don’t.
The Goods:
- Two eggs per person.
- Gratin dishes, buttered or cooking-sprayed.
- S&P, a bit of fresh chopped herbs.
The Execution:
Oven to 425º. Two eggs into each buttered gratin. Cracked pepper and a throw of kosher salt over. Gratins onto cookie sheets, into the oven. Check after 7 mins, jiggle the pans to see if the whites are firming up. Just before the whites look set (they’ll continue carry-over cooking for a bit), evacuate. In my oven it’s usually 8 minutes total. Throw a small bit of chopped fresh herbs over. In this pic, I used a touch of thyme.
The Takeaway:
Everyone gets their own dish of eggs so it’s personal and feels more ‘made to order’ than a big egg casserole. And if you wanted to make it more substantial, before cracking the eggs into the dishes you could add some wilted spinach, croutons, seared bacon chunks and shredded fontina… hey now….
p.s. – The fam is finally getting around to learning The Dougie. So next time we are on the town, look out – it’s on.
