Cast Iron Baked Eggs

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Introduction: Cast Iron Baked Eggs

I love eggs and I don't like to start my weekends without them. My boyfriend likes to tease me about my love for eggs, and says I suffer from a specific type of hangry when I can't get them. He calls this "going egg crazy" and the joke has inspired me to start a breakfast blog!

This weekend I wanted to try something a little different, and decided to try baking my eggs. Baked eggs are usually cooked and served in ramekins, but I don't have any big enough for my ingredients, so I reached for the cast iron instead.

Step 1: Gather Your Ingredients

One of my favorite things about eggs is how versatile they are. In this recipe I used a plump heirloom tomato, one shallot, and fresh basil, but feel free to modify to include whatever ingredients you have on hand. Preheat the oven to 325 and gather your ingredients!


Prep Time: 15 Minutes
Cook Time: 12 minutes


Baked Eggs Basic Ingredients:
2 Eggs
Splash of Milk
2 Tablespoons sweet butter
Salt and pepper to taste


Filling (the fun part):
1 Heirloom tomato
1 Shallot
Handful of fresh basil

Other ideas:
Black Forest ham and gruyere
Fingerling potatoes, spinach, and feta
Smoked Salmon, dill, and sour cream
Black beans, tomato, onion, and avocado
Bacon, cheddar, apples, and sweet red peppers


So many possibilities!

Step 2: Rinse Your Veggies

It's always good practice to rinse your fruits and veggies before eating them. A quick rinse should do the trick!

Step 3: Chop Your Veggies

Start with the tomato. Cut the stem out of the tomato and cut it into four thick slices, sprinkle with salt, and set aside. Next up, shallots! Peel and chop off the ends and mince them the way you would an onion. Shallots are very flavorful, so a little goes a long way. Then chop your basil. I like to roll mine up together and chop them that way. I like the strips and I find that the wrinkles bring out the flavor a bit more.

Step 4: Grease the Cast Iron

This is a very important step in the process — you don't want your eggs to stick to the pan! Take a stick of butter and coat the pan until it looks nice and glossy. Then you're ready to add all your ingredients.

Step 5: Combine Ingredients in the Pan.

Place 1 tablespoon of butter, about half of your shallots, and a splash of milk in the pan. The milk is going to lightly boil the eggs from beneath and prevent sticking. Place your tomatoes in the pan, sprinkle with basil, the rest of your shallots, and add your eggs (whole or lightly scrambled if you wish).

Step 6: Bake and Wait

Your eggs are ready to be baked! Set your timer for 12 minutes, pop 'em in the oven, and wait.

Step 7: Clean Up

I like to use baking time to do a little clean up. After a good meal the last thing I want to do is a sink full of dishes. This recipe uses minimal dishes so clean up shouldn't take longer than 10 minutes. Compost your food scraps, wipe down the counter, and wash your cutting board, egg bowl, and knife.

Step 8: Ignore Kitty's Incessant Meowing for Food

As cute and convincing as kitty's meows are, you must ignore his cries for people food. :)

Step 9: Time to Eat!

You did it! The kitchen is clean and you're ready to eat. No need to plate this bad boy either, the pan (or ramekin if you choose) and a fork are all you need. Be sure to place an oven mitt or kitchen towel underneath so you don't burn your table and be careful with the handle, it's hot!

I hope you enjoyed my Instructable and I hope you get inspired to bake some eggs for yourself some day. Be creative and try something different. Let me know if you make the dish and feel free to ask questions.

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25 Comments

Only just for curiosity, where are you from?

Well, I tried a more basic version of baked eggs and found them much to my liking :) I hope I get a couple more good tomatoes (maybe a Brandywine or a Cherokee Purple) out of the garden before the first frost so I can copy your recipe more closely. I'm seasoning an old cast iron skillet for that purpose, too.

Coupla questions, though: are baked eggs similar in taste to over-easy eggs? Is there any poisoning danger in eating the runny yolk?

They are similar, and I don't think there's anything wrong with a little yolk.

Looks delicious but i dont have an oven. any suggestion?

You could always just cover the pan and steam it on low-med heat. Let me know how that works for you! If you want to flip it, I would use a large plate, cover the pan and hold the bottom of the plate tight to the pan, flip it over, and jiggle the eggs until they slide back into the pan. might also help to lightly grease the plate before you get started.

You must be very wealthy

I've cooked everything in my cast iron pans for the past 45 years and these are my grandma's " old" pans the ones she quit using when she was gifted the stainless ones , tomatoes ,onions you name it it's been cooked in cast iron nothing really hurts it so what if you have to touch up the seasoning it's part of using them

Looks good :)

I thought I read somewhere that you shouldn't put acidic things (tomatoes) in cast iron pans though. Maybe that's just for sauces and such, a quick one like this probably wouldn't matter so much since the tomato is on top of everything?