This is a great, quick, and easy classic recipe. You can really use any type of white cheese--Gruyere, Pepper Jack (if you want to kick it up), or even Swiss. I don’t like to substitute the quality Parmigiano-Reggiano, but in a pinch, you could.
You also can cut the recipe back a bit and make it with 4 or 6 eggs, modifying the other ingredient amounts as well.
The only trick is to not overcook the eggs! Keep them moist when you take them out from the broiler, as they will continue to cook for at least a minute.
4 tblsps olive oil
4 cups thinly sliced Vidalia or other sweet onions
Salt and fresh ground pepper
1 1/2 cups coarse fresh bread crumbs (I just use whole grain bread, or even some nice crackers...sometimes stuffing cubes done quick in the Cuisinart)
1 cup grated cheese...Gruyere or any type of white cheese you have on hand
1/2 cup grated Parmigiano-Reggiano
8 extra-large eggs
Preheat the oven to 450F. Put the olive oil in a large, ovenproof skillet over medium-high heat. Add the onions and plenty of slat and pepper, cover the skillet, and the turn the heat to medium. Cook, stirring occasionally, until the onions are very soft and tender, but not browned, about 15 minutes.
Combine the bread crumbs and cheeses and sprinkle half this mixture over the onions. Using the back of a spoon, make little nests in the mixture and crack an egg into each. Top with salt and pepper and the remaining breadcrumb and cheese mixture.
Pop the skillet into the oven and bake for 5 minutes or until the eggs are barely set; turn on the broiler and brown the top for about a minute, being careful to not overcook the eggs.
I serve these with skillet fried potatoes or fresh fruit, or sliced tomatoes.
Wait two hours, then go to the gym!
