Baked Eggs with Onions and Cheese

Romulo Yanes

This makes for an impressive, rich brunch, and is one of the best egg dishes for a small crowd—you can cook a lot at one time.

Makes: 4 to 8 servings
Time: 45 minutes


  • 4 tablespoons (1 ⁄ 2 stick) butter or olive oil

  • 4 onions (about 1 pound), sliced

  • 1 cup bread crumbs, preferably fresh

  • 2 cups grated Gruyère, fontina, or other melting cheese

  • 8 eggs

  • Salt and freshly ground black pepper

  • Toasted bread or English muffins for serving


1. Heat the oven to 350°F. Put the butter or oil in a large skillet over medium heat. When the butter has melted or the oil is hot, add the onions. Cook them, stirring occasionally, until they are very soft and tender but not browned, at least 15 minutes. (Adjust the heat as necessary to keep them sizzling gently without darkening.)

2. Spread the onions over the bottom of a 9 x 13-inch baking pan. Sprinkle half the bread crumbs over the onions, then sprinkle on half the cheese. Use the back of a spoon to make 8 nests in the mixture. Crack the eggs on a flat, hard surface and open them into each indentation. Top with a sprinkle of salt and pepper and the remaining bread crumbs and cheese.

3. Bake for 15 to 20 minutes, or until the cheese is melted and the egg whites are opaque. The yolks should be a little more jiggly than you want them, since they’ll keep cooking after you take the pan out of the oven. Serve with toasted bread.

Recipe from How to Cook Everything: The Basics (Photo: Romulo Yanes)