Baked Eggs

Baked Eggs

Baked eggs add a touch of simple elegance to any brunch table. Swap the spicy sausage for a pound of roasted mushrooms for a vegetarian option. – Meera Nagarajan


2 cups cubed, good-quality white bread
2 Tbsp. extra-virgin olive oil, divided
1 lb. fiama sausage* or another spicy Italian sausage
1 medium onion, finely diced
1 10-oz. package frozen spinach, thawed and drained
½ tsp. kosher salt, plus more if desired
¼ tsp. freshly ground black pepper, plus more if desired
½ cup goat cheese
8 large eggs
Chopped fresh chives, for garnish
Blender Hollandaise (recipe here)


• Preheat the oven to 400 degrees.
• Toss the bread with 1 tablespoon oil. Arrange bread on a sheet pan in a single layer and bake until lightly golden, 8 to 10 minutes. Set aside.
• In a large nonstick skillet over medium-high heat, warm the remaining 1 tablespoon oil, then add the sausage and onion. Saute until the onions are soft and the sausage is browned, 8 to 10 minutes. Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir to combine.
• Spread the sausage mixture into a 9-by-13-inch glass or ceramic baking dish. Crumble the goat cheese on top, arrange the bread cubes over the goat cheese and create 8 wells.
• Crack 1 egg into a ramekin to keep the yolk intact. Gently slide the egg into a well. Repeat with the remaining eggs. If desired, sprinkle the eggs with salt and pepper.
• Bake 10 to 15 minutes, until the egg whites are opaque and yolks are runny. Garnish with the chopped chives, drizzle with hollandaise and serve with Sriracha.

*Available at Salume Beddu, 3467 Hampton Ave., St. Louis, 314.353.3100,