To finish off our month of delicious breakfast dishes, we chose an incredibly easy and hearty recipe for baked eggs from Marta of the food blog What Should I Eat For Breakfast Today. Here, she makes a strong case for baked eggs as the ultimate morning meal…
Baked Eggs With Veggies
By Marta Greber of What Should I Eat For Breakfast Today
I love to make baked eggs because they’re so simple and tasty. I used white button mushrooms and tomatoes in this recipe, but feel free to experiment with different ingredients (or the contents of your fridge, like I usually do), such as seasonal veggies, spices and cheese. You can’t go wrong with it. The beautiful part is that the baking time is just enough for whoever’s cooking them to take a shower! Serve this dish in a hot pan, so it doesn’t get cold too fast, with a few slices of fresh bread on the side.
You will need:
2 small tomatoes or a handful of cherry tomatoes
2 tbsp olive oil
2 white button mushrooms
1 tbsp sour cream
1 tbsp butter
Salt and pepper
Preheat the oven to 350F. Spread cherry tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake for 20 minutes, or until skin starts to wrinkle.
Cut mushrooms into small pieces and sauté with olive oil over medium-high heat.
Separate egg whites from yolks. Mix 1 tablespoon of sour cream with the egg whites.
Take a small baking dish and add one tablespoon of butter to it. Place it inside of an oven for a minute, or until the butter melts.
Once the butter has melted, pour egg white mixture and fried mushrooms into the dish, and then add the yolks on top. Sprinkle with salt and pepper and bake for 10-15 minutes.
Serve with tomatoes on the side.
Thank you so much, Marta!