May 6, 2015

Easy Brunch Eggs for Mother's Day

This is my super-simple recipe for rich, creamy, ham-y brunch eggs.  The whole idea of brunch is that it should be a luxurious affair, so I’m all about the easiest preparation possible with a minimal of dirty dishes.  These eggs really fit the bill.  Just layer the ingredients in a baking dish (and they're all ingredients your probably already have in the fridge) and pop it in the oven.  Toast up a few english muffins while it's baking, and brunch is ready before you've had time to finish your first mimosa : ) 

From a really old issue of “Southern Living” – my family has been making this for ages
12 slices Canadian Bacon or pre-cooked ham
12 large eggs
12. oz shredded swiss or gruyere cheese
1 cup heavy cream or half n half (I didn’t say it was healthy, I said it was easy)
½ tsp salt
1/3 cup parmesan cheese
1 tsp paprika
12 English Muffins (so you can serve each egg over a toasted muffin)

Preheat oven to 425 degrees.   Lightly grease a 9” x 13” glass pan, and place bacon in single layer over bottom of pan (I’ve used leftover ham as a substitute, and it’s delish!)  Sprinkle with swiss cheese, then break eggs over the cheese.  Don’t intentionally break the yolks, but if they happen to run, don’t worry about it.  At this point, it should basically look like this, though obviously, I was making a mini-dish.

Pour cream over the eggs, and bake for 10-12 mins.  Pull out of oven and sprinkle with parmesan cheese and paprika.  Bake another 8-10 minutes until eggs are cooked to desired done-ness.  I like mine really cooked through, so you may want to pull your’s out a bit sooner if you like the yolks runny.

Serve over toasted English muffins.  Sip a mimosa.  And relaaaaaaxxxxxxx.

Last year on Mother's Day, Matt surprised me with belgian waffles and thick cut bacon.  But if it doesn't happen this year, this is what I'll be making come Sunday morning.  Because as every mom knows, sometimes you just have to take matters into your own hands.

Happy Mother's Day!

P.S.  This dish also makes a really nice supper on a night you don’t feel like cooking.   Just toss some greens with a light vinaigrette while the eggs are in the oven, and you’ll have a complete meal in no time, with very little clean up  - something I think is every bit as important as how quickly the meal comes together.