As anyone who has ever made breakfast for a crowd can attest, it’s no fun stressing over how people like their eggs, or churning out pancakes until everyone but the cook has eaten enough.
Instead, for Easter brunch this year, bake your eggs. That way, you can feed a large group all at once and maximize time with your guests.
Two chefs offer recipes:
1. Sheetpan Shakshuka
In her book “Sheet Pan Suppers,” Molly Gilbert adapted several breakfast recipes to serve up to eight people, including the whimsically titled “Greens and Eggs and Ham” and a doubled-up version of Israeli shakshuka.
Traditionally prepared in a skillet, shakshuka has a base of sautéed peppers, tomatoes, onions and garlic. Depending on the size of the skillet, five or six eggs are cracked into divots made in the sauce with the back of a spoon, and the dish finishes cooking in the oven or covered on the stovetop. Chopped parsley freshens it and crumbled feta adds creamy, briny notes.