My husband, Bob, and I left Mystic, Connecticut, in 2007 aboard our Tayana 58, Scaramouche, for a yearlong sabbatical cruise. We sailed north to Maine and then south to Florida and the Bahamas. Eleven years later, we’re still cruising! That “sabbatical” is now a way of life. These days, we spend most of our time exploring Florida, the Bahamas and the Caribbean. After more than four decades of sailing and cruising aboard numerous boats, including Scaramouche, I’ve honed my skills as ship’s cook, and tagged numerous recipes that are onboard favorites. Some of our most enjoyable times aboard Scaramouche are the cool, rainy or foggy mornings that keep us dockside or at anchor in the harbor.
On these mornings, we often send a hail-out to neighboring cruising buddies and invite them aboard for brunch and a movie. Our all-time favorite brunch film is Cutthroat Island, starring Geena Davis, and our all-time favorite brunch recipe is company eggs. This recipe originally came from a caterer, and has been shared by my family for years. It’s especially ideal for preparing aboard — it’s versatile, quick and easy. The result is like a cheesy, fluffy baked omelet/soufflé, and it goes well with any number of side dishes for brunch, such as sourdough English muffins, homemade coffee cake, sliced fresh tomatoes drizzled with good olive oil, and a bowl of fresh fruit. Enjoy the food — and the show! Makes six servings.
Company Eggs
- 4 tablespoons unsalted butter
- 1/2 lb. Gruyere cheese, grated
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dry mustard
- 12 eggs, slightly beaten
Preheat the oven to 325°F. Butter a 13-by-9-by-2-inch (or 12-by-2-inch round) baking dish. Spread the grated cheese in the bottom. Dot generously with butter. Mix the heavy cream with the seasonings and pour half a cup of the mixture over the cheese. With a fork or whisk, beat eggs just until whites and yolks are blended. Add to baking dish and then drizzle with the remaining half of the cream mixture. After 25 to 30 minutes, wiggle the dish. If the middle doesn’t jiggle, it’s done. Do not overcook! (If the middle still jiggles, keep cooking in two-minute intervals until done.) This dish should be firm enough to cut into portions, but the consistency in your mouth should be very creamy. The top should be lightly browned. Like a souffle, this will deflate quickly, so serve immediately!
Preparation:
- At anchor or underway
- Time: 45 minutes,
- Difficulty: easy
