Wednesday, August 18, 2010
Lincoln's Baked Eggs - Homemade! Update
I was thrilled to see Lincoln's baked egg recipe posted in an interview with the owner/chef Jenn Louis. I couldn't wait to make it at home and see if it the recipe would be as delicious as it is in the resturant. I had nothing to fear, it turned out wonderfully!
I baked 5 eggs instead of 2 (in my friend M's baking dish... don't tell her). I did have to extend the baking time to 17 minutes - but that was the only change to the recipe.
I toasted up about a cup of crushed, dried baguette (from our Bahn Mi sandwiches) in a tablespoon of butter until it was fragrant and golden. I used about 1/4 of a cup on top of the eggs - and froze the leftovers for future dinners.
We rounded out our perfect summer meal with a cherry tomato salad and thick slices of good, chewy bread. This would make a great brunch, lunch or dinner!
I wished for a glass of wine - but that will have to wait until after November! I give this recipe 2 thumbs up!