I want to eat like Julia Child every day, but there are some days I don’t feel like sweating over the stove to make that happen.
I’m totally not comparing my skill set to that of the Great One (aka Julia Child, aka Wayne Gretzky, aka an impressive food-hockey reference I hope the Booze Hound appreciates). All I’m saying is that living my life as a Julia Child wannabe involves lots of butter, time and sweat, and there are days I could do without the time and sweat.
Of course I can’t do without butter. Don’t be silly.
Skillet Baked Eggs with Goat Cheese and Grape Tomatoes involves minimal time and sweat, proving you don’t have to slave over your stove for something fabulous and impressive. It seriously takes 5 minutes to throw together and 15 minutes to bake, which means you can go from starting it to eating it before the end of Modern Family (season 3, hip-hip!!). It’s just three ingredients that love each other very, very much cooked in a little butter and cream to put everything over the edge. You bake the whole mess until the whites are cooked but the yolks are still soft and the tomatoes get a little roasted look. Utensils are helpful in the eating process until you reach the point where all you have left are some buttery, salty bits of cheese on your plate, then your weapon of choice should be a big, fat chunk of hot, crusty French bread, and you should not be ashamed. You should be in love.
This is a perfect dinner or brunch for this time of year because (a) there is never a bad time for eggs cooked in butter and cream, (b) my three juliet-hybrid tomato plants are showing me their last love of the season, and (c) 5 minutes is about the time it takes for la Brioche to remember that creeping over to the electrical outlet makes a fun game of Mommy running over to pick her up and move her back to her original spot. #Ineedtobabyprooflikewhoa
There you have it- a speedy Julia Child-esque (ie, awesome) meal sans sweat. Cheers!
- 1 T butter
- 1 T cream
- 4 large eggs
- ¼ c fresh goat cheese crumbles
- 1 c grape tomatoes, halved
- Pinch of salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
- Add butter and cream to a 10-inch skillet and place in the oven for a few minutes, until butter has melted. Remove pan from oven, swirl it around to coat the bottom with the butter/cream mixture, and then crack the eggs into the pan, spacing them as equally as you can. Top the eggs with goat cheese, tomatoes, salt and pepper, and bake for 12-15 minutes, until the whites are set and the yolks are still soft. (A little runny is okay since they will carry-over cook... or if you just like your yolks a little runny :). Serve.