Weekend mornings are meant for indulging in brunch foods that rushed weekday mornings do not permit. Baked eggs are one of my go-to’s for homemade brunch. This particular variation is uncomplicated but elegant, and feels decadent without being heavy. The hardest part is waiting for it to finish baking! Portions can be easily scaled up to feed friends and family, or one especially hungry soul.
For handy printable recipe, click HERE
Prep time: 5 minutes
Cook time: 30 minutes
- 3 cloves garlic
- 1 TBSP diced pancetta
- Half cup cherry or baby heirloom tomatoes
- 2 slices deli turkey
- 2 eggs
- Splash of half-and-half
- Choice of grated cheese (e.g. pecorino romano or gruyere)
- Ground black pepper
- Red pepper flakes (optional)
- 2-cup (16oz) ramekin, or other round flat-bottomed baking dish
- Preheat oven to 400ºF.
- Finely chop garlic and slice tomatoes in half. Heat a non-stick skillet (no oil needed). Add pancetta and garlic to skillet, and sauté until sizzling (avoid burning garlic). Add tomatoes and sauté for 2 minutes, stirring occasionally.
- Prepare ramekin or baking dish by layering the turkey slices to form a “cup” or “shell” within the inside of the dish. Spoon the tomato, garlic, & pancetta mixture inside the turkey shell.
- Crack two eggs, one at a time, on top of tomato mixture. Carefully break apart the yolks with a spoon or chopstick, using a light swirling motion. Top mixture with a splash (about 1 TBSP) of half-and-half.
- Top with grated cheese, ground black pepper, and a dash of red pepper flakes (optional).
- Set ramekin on a baking sheet or in a larger baking pan (for easier placement into/removal out of oven), and bake in preheated oven for 30 minutes. To serve, top with a drizzle of olive oil (optional).