Copycat Recipe: Companion Bakery Style Baked Eggs

Back in high school, Saturday mornings in St. Louis meant one thing: Companion's baked eggs.

My girlfriends and I would pile into a booth, still a little sleepy from the night before, and spend the whole meal doing a full recap of everything that happened. Who said what, who left early, who we needed to check on. The eggs came out bubbling hot, and nobody talked until the meal was over.

It became our routine, and those mornings are some of my favorite memories. So since I can't relive those days as often as I'd like, I recreated the dish in my own kitchen, and you can too.

Companion Baked Eggs with Sausage

6 restaurant servings

Ingredients:

1 lb breakfast sausage, cooked

1/4 cup olive oil

2 tsp rosemary, dried

1/4 cup butter

1/2 cup flour

1.5 cups milk

1 cup heavy cream

9 large eggs

1/3 cup Parmesan cheese, grated

2 tbsp Dijon mustard

3/4 cup (6 oz) Gruyere cheese, grated

1 tsp good salt

Cayenne and black pepper to taste

Preheat to 375 degrees.

Place cooked breakfast sausage in a greased casserole dish and top with shredded Gruyere cheese.

Melt 1/4 cup butter in a saucepan, and add 1/2 cup flour and cook lightly to make a roux.

Whisk in 1 cup cream an 1.5 cups milk

Bring to boil to thicken.

Remove from heat and whisk in 1/3 cup Parmesan cheese and 2 tablespoons dijon mustard.

Whisk 9 eggs in a mixing bowl and add a small amount of milk mixture to temper. Optional, if mixture is still hot, you should temper.

Slowly add the eggs to the remaining mixture and whisk until smooth.

Season with plenty of salt and pepper. 

Pour over the sausage and cheese.

Bake at 375 degrees for 35-40 minutes until lightly puffed and browned.