Wood Oven Roasted Eggs Recipe

Preheat

Light and stabilize your wood-fired oven to a medium heat appropriate for roasting (target floor temperature about 450–550°F / 230–290°C). Let the oven heat and the fire settle so you have steady radiant heat and a hot floor. If you are using a home oven, preheat to 475°F (245°C) and position a pizza stone or heavy baking sheet on the middle rack.

Choose a heavy ovenproof skillet or a shallow cast-iron pan that will fit comfortably in the oven. Place the pan in the oven while it preheats so it gets very hot (this helps crisp bread edges and give eggs a slight caramelization when roasting).

Carefully remove the hot skillet from the oven using thick oven mitts. Add 1 tbs olive oil or 1 tbs softened butter and swirl to coat the base evenly.

Lay sourdough slices in a single layer in the skillet (work in two batches if needed). Return the skillet to the oven for 3–5 minutes, watching closely; when the bread is golden and slightly blistered, flip and toast the other side 2–3 minutes until crisp but not burned.

If you like, rub the warm toasts with the cut side of the garlic clove for a subtle garlic note. Keep toasted bread warm by stacking loosely covered with foil near the oven mouth or on a warm tray.

If using prosciutto/pancetta: lay slices in the hot skillet (or on the oven floor if you prefer) and crisp for 1–2 minutes per side. Remove and keep warm.

If using spinach: add 1 tbs butter to the hot skillet off the direct flame (or remove pan from oven briefly), then add spinach and toss quickly until just wilted, 30–60 seconds. Season lightly with a pinch of salt and transfer to a plate.

If using cherry tomatoes: halve and place cut-side up in the skillet with a drizzle of olive oil and a pinch of salt; roast 5–7 minutes until blistered and slightly softened. Remove and keep warm.

Lower the oven temperature slightly if it is extremely hot; you want steady radiant heat but not a raging flame. If the skillet is very hot, remove it briefly from the oven and let it sit 30–60 seconds to avoid immediate burning of butter.

Add the remaining 1 tbs butter to the skillet and let it melt and foam. Drizzle a little extra-virgin olive oil around the butter to help distribute heat and prevent sticking.

Crack the eggs directly into the skillet, spacing them evenly (work in two batches for a smaller pan). Season each egg with a small pinch of sea salt and a grind of black pepper.

Return the skillet to the wood oven. Roast the eggs until whites are set and yolks reach desired doneness: about 4–6 minutes for runny yolks, 7–9 minutes for jammy yolks, longer for fully set yolks. In a wood oven, watch carefully — whites may set faster near hot spots.

If you want the tops of the eggs lightly browned, rotate the skillet near the oven mouth or briefly open the oven to allow a burst of radiant heat; do this carefully to avoid overcooking.

Remove skillet from oven. Using a spatula, transfer roasted eggs gently to the toasted sourdough slices (one egg per two slices or as preferred).

Top with any optional add-ins: wilted spinach, blistered cherry tomatoes, or crisped prosciutto. Sprinkle crumbled feta or grated pecorino if using.

Finish with sliced chives, a light drizzle of extra-virgin olive oil, and a final pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while toast is warm and eggs are at desired doneness.