Baked Eggs in Cast Iron

baked eggs in cast ironAs you may have read in posts past, my mom is a huge influence on my food philosophy,  so I decided to create the perfect breakfast to honor her this Mother’s Day.  

Need a great gift idea for a Mother’s Day?  Why not buy your mom a cast iron skillet and use it to cook up this delicious egg dish? Breakfast in bed, and she gets to keep the pan!

Baked Eggs in Cast Iron

  • 2 tablespoons butter
  • 2 heirloom tomatoes – sliced
  • 4 ounces sheep’s milk feta cheese
  • 6 eggs
  • 10-15 fresh (small) basil leaves
  • 1 tablespoon heavy cream
  • 1 tablespoon of creme fraiche 
  • salt and pepper to taste

Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 6-inch cast iron skillet.  Arrange the sliced tomatoes thoughtfully across the bottom of the pan.  Sprinkle with crumbled feta.  Crack the eggs directly into the pan, making sure not to break the yolks.  Arrange the basil evenly, and drizzle with heavy cream.  Salt and pepper to taste.  Bake in the preheated oven for 15 minutes.  Remove from the oven, add the tablespoon of creme fraiche, and place back in the broiler for about 1 minute, until the whites are set and the dish is bubbling.

Enjoy the eggs with a blood orange mimosa or a bacon-infused Bloody Mary.

All the ingredients in the pan, waiting for the oven!

All the ingredients in the pan, waiting for the oven!