Caitlin Bensel
Hands-On Time
15 Mins
Total Time
25 Mins
Serves 6

Your brunch dreams have come true, courtesy of this delicious egg bake. The creamy pea base is souped-up with crumpled bacon and a generous showering of herbs, which add a touch of fresh flavor to every bite. A slow bake in the oven is the key to perfectly saucy yolks, which you’ll sop up with crusty sourdough bread. Pro tip: To avoid any pesky shell bits in your dish, crack each egg into a small bowl before adding to the skillet. That way you can pull out any shell fragments before it hits the pan.

How to Make It

Step 1

Preheat oven to 425°F. Stir together cream, peas, chives, parsley, salt, and pepper in a 10-inch stainless-steel ovenproof skillet. Crack eggs into cream mixture, leaving space between each egg. Bake in preheated oven until egg whites are set and yolks are cooked to desired level of doneness, 10 to 14 minutes. Sprinkle with bacon; garnish with pepper. Serve with bread.

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