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.

Caprese Baked Eggs with Toast

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

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Ingredients

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For each serving:

• 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)

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Instructions

1. Preheat the oven to 350 degrees F. Cut the fresh tomatoes into chunks.
2. 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.
3. 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.)
4. 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.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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