Ingredients
Scale
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)
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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