I don’t know if it’s the whole winter in April thing, but I am lacking in motivation lately, especially when it comes to dinner. This is one of the best ever recipes for that kind of a day. Fast, easy, done in 23 minutes (28 if you include prep and preheating time) and very comfort foody. Plus the kids eat it up every time, which is a plus for me (some of my cooking laziness is stemming from not wanting to try and force a five year old and a two year old to try something new).
There isn’t much of a recipe here; take a crusty bun, slice the top off of it and pull out the middle. Crack an egg into it, salt and pepper lightly and top with a tablespoon or two of grated cheese, preferably a nice strong one (we used cave aged gruyere). Repeat for as many as you want to make. Bake at 350 for 23 min (this had the yolk barely runny in the middle, but not at all dry; adjust cooking time to how you like your eggs done). Feel free to add some chopped fresh herbs, or top with salsa or fresh tomatoes, or maybe some prosciutto; whatever catches your fancy, really. We had our with fried fingerling potatoes; yum!