Tomato Feta Baked Egg Ramekins
I don’t know what it is about baking eggs and vegies that makes them taste so good, but every time I have a perfectly baked egg, it surprises me how good it tastes. It’s such a simple thing, really. Crack an egg in a ramekin and bake it. Well, okay, I can never quite make it THAT simple, but even when you add all the “extras”, it’s done in just a few minutes and it’s one of the best-tasting meals you can get. It’s healthy, it’s delicious, it’s economical. I’m wondering why I don’t do this more often …
Well this morning I went and did my grocery shopping early, came back and worked out on the treadmill, and then I was ready for a hearty breakfast. One “spruced up” egg with toast and tea was all I needed.
- 1 medium mushroom, sliced
- 1 egg
- A bit of sweet pepper, chopped small
- 2 - 3 cherry tomatoes, sliced in half
- about 1 Tablespoon tomato basil-flavored feta cheese (or regular feta)
- Fresh ground pepper and sprinkle of Red Robin Seasoning (or your favorite seasoned salt)
- Spray your little ramekins (3-inch diameter) with cooking spray and line the bottoms of the ramekins with sliced mushrooms.
- Crack an egg into each ramekin, then top with the chopped pepper & cherry tomatoes.
- Sprinkle lightly with the feta cheese, ground pepper and Red Robin Seasoning.
- Bake at 350 for 5 - 7 minutes or until the white is set but the yolk is still soft and runny. (If you don't like runny yolk, bake it a few minutes longer till the yolk is set.)
- Serve with toast to sop up the runny yolk.