With all of the yucky weather outside, there is something especially cozy about having a lazy morning and a gorgeous weekend breakfast at home. This recipe is super simple, delicious and comes together in no time at all with minimal effort. It’s easy to make for a crowd, and it’s a perfect base recipe to improvise with. You could use pretzel buns, add herbs, roasted red pepper, kimchi, or your favourite cheese to customize it perfectly to you. I used some artichoke dip as that was what was in my fridge, and I’ve also served mine with avocado, heirloom tomatoes and crispy bacon. I like to cook my bacon in the oven on a foil lined, rimmed baking sheet. It takes no effort and makes perfect and evenly cooked bacon overtime with almost zero cleanup.
2 buns or brotchen
2 organic free range eggs
2 teaspoons heavy cream
2 Tablespoons artichoke pate
1/4 cup grated asiago cheese
Salt and pepper to taste
Preheat oven to 350. Slice tops off buns, angling the knife slightly towards the centre to create a small ‘crater’ for your egg to go in. Place on parchment lined baking sheet. Spread crater with caramelized onion spread or whatever you fancy. Crack egg into hole and drizzle each yolk with a teaspoon of heavy cream. Top with asiago and bake until egg is set to your liking. I like my yolks a little soft, so mine took about 8 minutes. Serve while hot with your favourite breakfast sides and enjoy!
Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!