Photo by Joseph De Leo, Food Styling by Anna Stockwell
When you cut into these eggs, the crunchy crust gives way to the tender egg inside, and the crumbs mingle and soak up the velvety yolk. Both rustic and sophisticated, it’s a great guest dish. Everything is done ahead, then the eggs get their final finish in the oven just before serving.
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Think: next-level eggs on toast.
