Easy Baked Eggs


Looking for a New Year's resolution?

What about eating more non-starchy vegetables?

Breakfast is a good place to start. For most people, this is a meal made mostly of flour and sugar: processed breakfast cereal, cereal bars, toast, Pop-tarts, pastries, croissants, jelly, doughnuts, French toast, waffles, pancakes and syrup.

Instead, eat protein and veggies for breakfast. If they are healthy choices for lunch and dinner, why wouldn't they be healthy choices for breakfast?

This recipe is a simple way to add more vegetables to your diet. It makes a quick, nutritious breakfast on busy mornings, but it can also be served for brunch, lunch or dinner. Two eggs are ideal for a main course and a single baked egg makes a nice appetizer. If you're feeding a crowd, bake the eggs in an oven-proof dish instead of individual ramekins.

I used leftover crushed tomatoes, mixed with some garlic and herbs, but you could use other vegetables (this is a great way to use up leftovers). Try sautéed vegetables, steamed spinach, ratatouille, lentils, or anything else you can nestle an egg into.

Because it melts so beautifully, I topped my eggs with a few pieces of Munster cheese. You could use another cheese, or skip it if you prefer. A sprinkle of fresh chopped herbs would be ideal.

Crushed tomatoes or other cooked vegetables, 1 cup per serving
Pasture-raised eggs, 2 per serving
Sea salt
Ground peppercorn
Slices of Munster cheese or other cheese
Fresh chopped herbs to garnish (optional)

Preheat the over to 400F.

Fill individuals ramekins or a large baking dish with the tomatoes. Make indentations, enough to accommodate all of your eggs, then crack one egg into each indentation. Sprinkle with sea salt and peppercorn. Top with cheese.

Transfer the eggs to the oven and cook for 10 to 20 minutes, depending on how thoroughly you like your yolks cooked. Serve hot.