Ok so I am fully aware that that is not a picture of baked eggs. We’ll get to the food soon, I promise. There will ALWAYS be food in my posts because I love food…but I was wondering if I ever mentioned how much I love crafts? Because I LOVE crafts. More than love, I ADORE crafts. When I was home in California during the summer a friend and I were discussing our hang out options. She suggested crafts and of COURSE I said yes. She later told me I’m the only friend she can craft with, which I think is 1) sad for her and 2) sadder flattering for me. Is it weird that I love crafting? I figured it wasn’t so abnormal but my Swedish roommate’s friends also scoffed at my love of crafting. I distinctly remember hearing “well you and all the other 65 year olds must have fun.” Well you know what?? I’M NOT ASHAMED!! I’ve got a box of dinosaur sun catchers, a massive needlepoint, and two puzzles waiting to be worked on!!! I mean its a healthier hobby than drinking right? I still do drink gratuitously on the rare occasion but at least I balance my hedonism with fun childish hobbies? No? Whatever. Judge me all you want. I love crafts. But lets get back to eggs…

I love eggs (not as much as crafts but still.) They’re so versatile and delicious. They’re good fried and slopped onto a piece of toast or tucked away in a sandwich. They’re wonderful boiled and eaten with a little salt or smooshed up into a salad. And is there really anything better than perfectly scrambled eggs? Just a little jiggly and undercooked, with little bits of pepper, and a nice crunchy piece of buttered toast and I’m in egg heaven. I’ve eaten eggs in almost every form possible and I’ve loved them nearly every time too. I’m not a huge fan of omelets (I know, blasphemous) but its only because I find they tend to get overcooked and, to me, overcooked eggs are a travesty. Basically the point I’m trying to get across is that eggs are awesome, versatile, and did I mention cheap? Its like 3 bucks for a dozen which is 6 meals!!! SIX MEALS!!! Amazing. But lets get back to the whole baked egg thing.

I spent Canadian Thanksgiving with a good friend of mine and her family. We ate, drank, made merry, etc. It was lovely. The next morning before we headed back to campus her dad made us….wait for it…….baked eggs!! He served them out of a large frying pan in slices, almost like a huge pancake or something. They were awesome. They looked like fried eggs but they were soft, almost custardy, and the yolks were so beautiful. It was incredible. I almost cried. Of course I had to give it a shot too. His had slices of tomato in it and they were incredible, so I figured I’d throw in tomatoes too. I also had some asparagus left over so I decided to go all out.

I probably, and by probably I mean definitely, got a little too into it and crowded my poor little eggs. But hey, it was still delicious. It was also ridiculously easy. I’m not sure why I’m making such a big deal out of these, except for maybe the fact that I want to make them everyday and they only takes like ten minutes to make. That could be it. Or it could be the way the whites stay moist and light instead of getting all flat and crispy. Or the way the asparagus get slightly roasted by the broiler. Or maybe how the yolk still runs when everything else has been perfectly cooked. We may never know why these eggs are so freaking good but I think I’m ok with that.

Baked Eggs with Tomatoes and Asparagus

This is a super basic recipe and you can really put in anything you want. I’m definitely going to try different combinations.

• 2 eggs
• Olive oil
• 1/2 a tomato, sliced
• 3-4 asparagus, I did 5 which was great but it was a bit crowded
• Black pepper

Heat a pan on the stove over low-medium heat. Turn your oven on to broil. Add in enough oil to coat the bottom of the pan. As the oil heats add in some freshly ground pepper(you can skip this step if you don’t like pepper, I just love having the pepper cook a bit in the oil and then mix in with the eggs.) Once the pan is warm drop in the eggs. Let them sit until the edges of the whites begin to whiten. Place the tomatoes and asparagus in the whites around the yolks. Let sit until whites are almost completely white, but still raw and clear on the top. Place the whole pan in the oven under the broiler for approximately fix minutes checking regularly. Remove when the whites are fully white but still a bit jiggly and the yolk is still soft. Don’t be afraid to poke around with your finger or a fork, its the best way to tell how its doing.