Baked EggsPosted: March 9, 2014
Ah daylight savings time. It sure has its pluses and minuses, eh? Pluses, it means spring and longer days are coming. Minuses: you end up waking up super early for no reason, or at least I do. Ugh. I was up at 6:30 this morning (so actually 5:30), for no reason at all, so I decided to make a fancy breakfast: Baked eggs with roasted potatoes. Hmm!
I’ve seen baked eggs in several magazines, and they’ve always seemed like a good idea, but altogether too much work in the morning when you’re hungry. But when you have tons of time, it’s the perfect opportunity to make something elaborate.
Out they came, 20-25 mins later, cooked to perfection. I grated some Sylvan Star Grizzly Gouda on top, for some added awesome. You can serve it with crusty bread to soak up the awesome, or dip some roasted potatoes in the tomato goodness.
You will need:
1/2 small bell pepper
1/2 small onion
1 can of diced tomatoes
2 cloves of garlic and rosemary, crushed together.
Aged cheese, grated.
Preheat your oven to 400. Dice peppers and onions and add to a ramekin. Cook for 10 mins. Mince garlic and rosemary. Add tomatoes, garlic and rosemary to ramekins. Crack egg on top and bake for an additional 20-25 mins, until eggs are cooked to your liking. Sprinkle with cheese. Enjoy!