Name: Tomato Feta Baked Egg Ramekins
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 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)

Ingredients

Scale

For each ramekin:

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)

Instructions

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.