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My Favorite Egg Recipe, For Now

egg recipe

This egg recipe is my favorite, for now. I say for now because I love to try new recipes and, who knows, when there will be a new one that will superate this one.

I had first seen this beautiful egg recipe in Martha Stewart’s magazine, a couple of years ago. I took the magazine to the kitchen to prepare it when I noticed it was only a photo, with no recipe. Now I understand that a recipe isn’t quite needed, but then I just left it to be done later as I wasn’t in the mood to invent the recipe.

Then I saw this egg recipe again a couple of days ago, on a Food52’s video.

And so I had no more excuses. It is extremely easy to prepare and so tasty. You can vary the vegetables and use what you have at home. I added chives, fresh spinach and onions.

Other than being really beautiful, it is a versatile recipe you can use in many occasions. The video below show the American use, as breakfast. I served it at lunch, at room temperature. It is perfect also for a buffet or for a dinner you prepare in advance.

I used a baking sheet of 10 x 14″ and 8 eggs. If you use a bigger baking pan, just add some more eggs.

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Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 eggs
  • 1 Tbsp cream
  • chives
  • fresh spinach
  • sliced onions
  • cheese
  • salt
  • pepper
  • 1 Tbsp butter to grease the baking sheet
  1. Turn on the oven to 350°F.
  2. Put the eggs into a capacious bowl.
  3. Add a Tbsp of cream.
  4. Beat the eggs until well combined.
  5. Add salt and pepper to taste.
  6. Add some veggies to taste – I added spinach, chives and thinly sliced onion.
  7. Grease abundantly a baking sheet.
  8. Pour the egg mixture into the pan and add some cheese here and there.
  9. Bake until the eggs are done, when touching the middle of the mixture, it is solid.
  10. Let it rest some minutes and then transfer it to a cutting board and cut in squares.
  11. Serve hot or at room temperature.
  12. Buon appetito!

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