August Frank/Inland 360
Grandma Alma’s recipe, including eggs, cheese, cream of mushroom soup and greens galore, was prepared by Madison Winn and served with toast at her Lewiston home.
This recipe was conceived by my Grandma Alma and has been in my family for decades, with my mother passing it along to me. It’s somewhere between a quiche, frittata and souffle, but somehow more simple than any of those classic dishes.
From birthdays to bank holidays to Thanksgivings and Christmases, it was a special-occasion staple in my household growing up. I have such fond memories of waking up and smelling the concoction baking in the oven, and that’s exactly what it was: a concoction.
The recipe below is my take on it. It’s never quite the same, relying on what is available in the pantry and refrigerator. Throughout the years, though, the base remained constant, and I can almost guarantee you have the ingredients on hand.
Regardless of the occasion, this recipe is foolproof and bound to be a hit at your breakfast table. From my family to yours: Have an egg-celent holiday season.
Grandma Alma’s Recipe (baked eggs)
Serves 4
Prep time: 10 minutes
Bake time: 25-30 minutes
Base ingredients
6-10 eggs, depending on their size
1 8-ounce can condensed cream of mushroom soup
Kosher salt and freshly ground black pepper
Butter
Common additions:
1 12-ounce can artichoke hearts, drained
Fresh asparagus
10-12 button or cremini mushrooms
Fresh tarragon, finely chopped
Fresh dill, finely chopped
Fresh chives, finely chopped
Goat cheese
Even more options:
Cheese (any kind), peppers, onions, sausage, bacon, chorizo, jalapenos, tomatoes, basil, radishes, leeks, broccoli and even fried potatoes.
Directions
Preheat the oven to 350 degrees. While the oven is coming to temperature, preheat the cast iron skillet inside the oven.
Saute, steam or blanch any veggies until they are parcooked, or crisp-tender. Set them aside to cool.
Crack the eggs into a large bowl and combine them with the fresh herbs and condensed soup. Season with kosher salt and freshly ground black pepper, then add the veggies to the egg mixture and whisk gently to combine.
Once the skillet is hot, add a small pat of butter and swirl until the entire surface and sides are buttered, to prevent sticking.
Add the egg mixture to the skillet, sprinkle the cheese onto the eggs and bake uncovered for 25-30 minutes, or until the center is set.
August Frank/Inland 360
Regardless of the occasion, this recipe is foolproof and bound to be a hit at your breakfast table.
Let set up at room temperature for at least 5 minutes after removing from the oven. Garnish with fresh herbs and serve with toast or your favorite breakfast sides.
Tips for Success
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The great Jacques Pépin, French chef and friend of the equally iconic Julia Child, says to crack an egg on a flat surface, advice I live by. Do not crack the eggs on the edge of a dish, because it’s possible small fragments of the shell will get into the mixture.
- The soup and eggs do not need to be fully incorporated. There should be lumps of soup throughout the mixture. This helps create the soft texture.
- To test the doneness of this dish, jiggle the skillet handle. If the center is liquidy, it is underdone. If the center is firm, it is done. Remember to let it set up for at least 5 minutes after removing from the oven.
- The base recipe of eggs and condensed soup guarantees a fluffy texture packed with flavor, and the combinations are endless. Any veggie, cheese or breakfast meat would work in this, making it not only versatile, but a total crowd-pleaser.
Winn is a home cook and gr-egg-arious holiday host. She can be reached at @food_for_winners on Instagram or at madisonwinncooks@gmail.com.
