This updated take on a traditional brunch dish is from Melissa Clark, who relies on it when serving company. She says, "Golden, crunchy, and covered in a salty, frico-like layer of baked Parmesan, this is sort of like a giant gougère-style cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft, cheesy, custardy interior. You can serve this for dinner with a big salad or try it for brunch."
