A rich, smoky sun-dried-tomato aioli gives salty depth to easy baked eggs; watercress provides a clean, peppery finish.
Make-ahead tip: Mix the sun-dried-tomato aioli the day before. You can slice, butter and hollow out the bread the day before, too – just bag it and let it rest on the counter until you're ready to star t cooking.
Ready time: 20 minutes
1 large baguette, cut into 1-inch-thick slices on the diagonal and buttered
12 large eggs
6 tablespoons mayonnaise
6 tablespoons oil-packed sun-dried tomatoes, chopped (with oil reserved)
1 package or three bunches watercress
Salt and pepper
Preheat oven to 425 F.
Line a large baking sheet with parchment paper. Butter both sides of each slice of baguette. Tear a hole out of the soft centre of each slice (about 1 inch by 2 inches) and reserve for another use (such as homemade croutons). Place the baguette slices on the baking sheet. Crack an egg into each hole, being careful not to break the yolk.
Season with salt and pepper. Bake until whites are set and yolk is still soft (about 10 minutes).
To make aioli, mix mayonnaise with sun-dried tomatoes and season mixture with salt and pepper.
Place two baked eggs on a plate with a dollop of the aioli.
Top with a handful of watercress and drizzle with the oil reserved from the sun-dried tomatoes.