A Company of Friends Egg Bake
This weekend, we’re entertaining some friends and having a great time doing it. I get to dust off my hostess skills (a bit rusty after a year plus of not being able to) and my husband has someone to distract him from work and all the family stuff we’ve been dealing with of late. It’s a welcome reprieve actually and one we feel blessed to be able to enjoy.
Yesterday, I whipped up one of my easier breakfast bakes that, until this morning when I created the recipe file for this post, didn’t really exist on paper. I’d made this once before with good results so, when yesterday’s attempt turned out just as good, I decided to call it a recipe and share it with all of you – just in time for the weekend!
What I love about this egg bake is that it is EASY and fast to assemble. Start to finish it’s ready in an hour and dare I say, delicious. When I am entertaining the last thing I want to do is spend all my time in the kitchen when there’s a cup of coffee and a morning on our deck waiting.
I garnished the finished egg bake with fresh sliced Roma tomato and a sprig of basil from my basil plant and then served it up with a pretty. platter of fresh fruit. I’m happy to report our guests loved it.
This recipe is easily adapted if there are ingredients that you don’t care for so feel free to experiment. I used my convection setting on my oven to bake it which helped to give me that golden brown, slightly crispy edge. With that said, you do not need a convection oven to make this. Just bake a tad longer if needed and cover it if it starts to brown before the center is set.
Have a fantastic weekend everyone, and let me know in the comments if you try the recipe. Hop on over to my Recipe section to download a copy, and if you do try it, enjoy!