Caprese Baked Eggs with Toast
I was sooo hungry for toast this morning and I didn’t have any bread made. I had to wait for my bread to bake before I could have breakfast … that gave me plenty of time to think about what I wanted to have WITH my toast.
The first fresh tomatoes from my little potted tomato plants are ripe and I thought I should do something to feature their fresh garden flavor. Of course I have fresh basil (I ALWAYS have fresh basil because I keep several potted basil plants around at all times, even through the winter … if you pick off the blossoms, the plant will continue to grow. The stems get woody after a while, but it doesn’t matter because the leaves are what you are after!)
So I thought: why not all the flavors of a classic caprese salad, but with a baked egg? And so, that’s what I did. And it was the perfect perfect breakfast for a rainy summer Sunday morning. With a cup of chai, my morning was complete.
- 1 - 2 small fresh garden tomatoes
- 1 egg
- About 2 Tablespoons shredded mozzarella cheese
- 1/2 teaspoon extra virgin olive oil
- Several fresh basil leaves (and/or flowers)
- Preheat the oven to 350 degrees F. Cut the fresh tomatoes into chunks.
- In a small oven proof bowl or ramekin coated with cooking spray, arrange the tomato chunks on the bottom, then crack the egg over top. Sprinkle with Red Robin Seasoning (or salt) & fresh ground pepper, then add the cheese.
- Bake at 350 for 10 - 15 minutes or until the egg white is set, but the yolk still gives when you touch it. (If you don't like runny yolks, bake it a few more minutes till the yolk is set too.)
- Right before serving, drizzle with olive oil and top with fresh basil leaves. Serve with toast for sopping up the tomato juices and egg yolk.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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