There were a couple fun recipes I planned to post this weekend but I ended up getting distracted by my breakfast this morning, so you get to read this one instead. Lately my weekday breakfasts have been quick and uneventful so that I can get out the door on time, so I’m really relishing having more “fun” breakfasts on the weekends. Crepes, French toast, omelettes…. you know the type; all the fun brunchy type food that you don’t always have time to make in the mornings before work. Not wanting to do the scrambled egg scene and (oddly enough) not craving an omelette, I decided to try my hand at some baked eggs for a little something different.
The beauty of baked eggs is that there’s a lot less work involved compared to making other egg dishes. Omelettes involve flipping and that proper filling-to-egg ratio; frittatas, although delicious and a great way to use up leftovers, involve a bit more prep; and doing the Eggs Benedict scene can also be a bit of work if you’re not too good at egg poaching (I giggle all the time at that scene in Julie & Julia when they finally get it right. “It’s kinda cute…”). With baked eggs, you pretty much add a fun filling to your ramekins, crack an egg or two on top, and let the oven do the work so that fifteen minutes later you’ve got a lovely little breakfast. The “fun fillings” are also a wonderful thing as the possibilities are simply endless. From cheese to vegetables to cured meats, you can combine just about anything with your eggs to get a great little flavor combo. As I’m running pretty low on ingredients right now, I decided to use up the last of my baby heirloom tomato mix and sauté them with a bit of onions, sweet bell peppers and plenty of garlic as my egg accompaniment today.
But the very best part of these is that they’re only about $1 apiece! You could easily make these for guests for a nice weekend brunch and wow them with a lovely, delicious breakfast that won’t set you back a ton of money. Who says fun breakfasts have to be cost a lot?
Baked Eggs with Tomatoes & Peppers (makes 2 servings: total cost per serving: $1!)
1 t butter
1/2 c finely chopped tomatoes
1 T finely chopped onions
1/8 c chopped peppers of your choice
1 clove garlic, minced
Salt & pepper to taste
Cilantro for garnish
Preheat the oven to 400°. In a small skillet heat the olive oil and add the garlic and onions. Cook over medium heat for about or until the onions begin to soften. Add the tomatoes & peppers, season with salt & pepper, and cook for another minute or so (just long enough to have the flavors combine but not overcook as they’ll finish cooking in the oven).
Grease the ramekins with a bit of the butter and add equal amounts of the tomato & pepper mixture into each. Make a small indentation in the middle and crack one egg into each indentation. Place in a shallow baking pan and bake in the middle of the oven for about 10-15 minutes, depending on how “set” you like your eggs. (For more than 2 servings, cook for 15-20 minutes.) If you have extra tomato mixture, add a bit on top, garnish with a sprig of cilantro and sprinkle with a bit more ground pepper, and enjoy!