Ingredients
Scale
- The tomato mixture from fresh summer bruschetta (recipe here)
- 1 egg for each serving
- Red Robin Seasoning (or salt) & fresh ground pepper
- Feta cheese
- Fresh basil leaves
Instructions
- Preheat oven to 350 F. Fill a large ramekin about 2/3 of the way with the tomato bruschetta. Make a well in the center for the egg. Crack the egg in the center. Sprinkle with a bit of crumbled feta.
- Bake the ramekins at 350 for about 15 minutes or until the egg whites are set but the yolk is still runny (unless you want your yolk set, then cook it for a bit longer).
- Garnish with frresh basil leaves and serve with toast and/or more bruschetta on the side – or just enjoy it on its own, sans toast.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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