Written by Albert Stam (for Associated Press)
As anyone who’s ever made breakfast for a crowd can attest, there’s no need to stress over egg preferences or keep baking pancakes until everyone except the cook has had enough. is not fun.
Instead, bake eggs for Easter brunch this year. That way, you can feed large groups at once and maximize your time with your guests.
Two chefs will share their recipes.
In her book Sheet Pan Suppers, Molly Gilbert adapts several breakfast recipes to serve up to eight people, including the whimsically titled “Greens and Eggs and Ham” and a doubled version of Israeli shakshuka. .
Traditionally cooked in a frying pan, shakshuka is based on sautéed peppers, tomatoes, onions and garlic. Depending on the size of your pan, crack 5 or 6 eggs into the wells you’ve made in the sauce with the back of a spoon and finish cooking, either in the oven or on the stovetop, covered. Chopped parsley adds freshness, while crumbled feta adds a creamy, salty flavor.
Meanwhile, Gilbert uses a large rimmed baking sheet and heads straight to the oven. She places the cut vegetables directly on a baking sheet with oil and cumin and roasts them until they start to brown. Next, she mixes in a can of crushed tomatoes and makes a divot for 12 eggs to take advantage of the larger surface area.
In just 30 minutes, you’ll have a dish bursting with contrasting flavors and textures from just a few ingredients.
“Tomatoes have a sweet and sour taste, and bell peppers have a spiciness,” says Gilbert. “And the creaminess of the feta cheese on top is so delicious.”
If you want even more free time away from the kitchen, you can assemble an egg casserole called strata the day before, refrigerate it overnight, and bake it when your guests arrive. It’s like a delicious bread pudding, made with a combination of torn bread, breakfast meats, vegetables, sliced vegetables, and cheese, bound together by beaten eggs.
Lauren Lane’s website of the same name focuses on fun and easy weeknight recipes, praising the dish’s endless adaptability to whatever ingredients you have on hand.
“You can literally go into your fridge or pantry and make it whenever you want,” Lane said, adding that her latest layer was made entirely from leftovers.
While many recipes call for placing the pan on the bottom and layering the remaining ingredients, Lane prefers to stir everything together. It’s easy and the little buns pop out and get crispy as the eggs rise in the oven.
Stratas can be hearty with lots of cheese and cooked sausage or bacon, or they can be light with plenty of vegetables and other greens. Add a nice salad, a basket of pastries, or chopped fruit to your meal.
“All you can do is wait for the main event in the oven,” Lane said. “So I hope you just pour yourself a mimosa and don’t run around the kitchen.”
—-
Sheet Pan Shakshuka (from Molly Gilbert’s “Sheet Pan Suppers”)
Serving size: 6-8 people
Time: 30-40 minutes
2 poblano peppers (seeded and chopped)
2 jalapeños, seeded and chopped
1 shallot (chopped)
6 cloves of garlic (thinly sliced)
1 1/2 teaspoon ground cumin
2 tablespoons smoked paprika
1 28-ounce can crushed tomatoes
12 large eggs
1 cup crumbled feta cheese
1/2 cup chopped parsley
Toast or warm pita bread (for serving)
Preheat oven to 350°F with a rack in the middle. On a rimmed baking sheet, combine chopped vegetables, paprika, 1/2 teaspoon salt, and 3 tablespoons extra virgin olive oil until vegetables are evenly coated.
Bake for 10 to 15 minutes, until the spices are fragrant and the vegetables begin to brown. Remove the pan from the oven.
Pour the tomatoes with their juices over the vegetables and stir. Using a wooden spoon, make 12 evenly spaced wells in the sauce. The sauce will become thick. Crack the eggs into a divot and sprinkle with salt.
Return the skillet to the oven and bake until the eggs are cooked. Bake for 10-15 minutes until the whites are runny and the yolks are set. Remove the pan from the oven and sprinkle with parsley and feta.
—-
Lauren Lane’s pre-made breakfast strata
Number of people: 8
Time: 1 hour 5 minutes
8 large eggs
1 1/2 cups milk
1/2 cup half and half
a pinch of nutmeg
A pinch of cayenne pepper
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 green onions (chopped)
4 ounces (approximately 1 cup) of vegetables such as arugula, spinach, or chopped kale
1-2 cups chopped vegetables or cooked bacon or sausage (or combination)
8 ounces of leftover bread, such as English muffins, white bread, or sourdough bread, torn into 1-inch pieces
1 cup of shredded mild melting cheese, such as Gruyère, provolone, goat cheese, or Gouda cheese. (I will also explain the upper part in detail if necessary)
Preheat oven to 350°F with a rack in the middle. Grease a 1 1/2-quart (9-inch square) baking dish with butter or cooking spray.
In a large bowl, whisk together the eggs, milk, nutmeg, cayenne pepper, salt, and pepper. Mix remaining ingredients. Pour into prepared baking dish and top with additional cheese if desired.
Cover with foil and bake for 35 minutes. Uncover and bake until the layers are puffed, the edges are golden brown, and the center is set, about 15 minutes more. Test for doneness in the center.
