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Tomato and Goat Cheese Baked Eggs

11 Aug

Baked eggs are one of my favorite breakfasts.  In the past, I’ve posted recipes for eggs en cocotte with pancetta and romaine, baked eggs with spicy butter beans and potatoes, and tomato and spinach baked eggs, but I make them quite frequently.  This take on baked eggs was particularly successful – the bite of the goat cheese and slightly sweet, slightly acidic flavors of the cherry tomatoes worked beautifully with the creamy eggs.   Baked eggs are great for both their versatility and their hands-off ease.  Simply put all the ingredients in a bowl, throw them in the oven, and set a kitchen timer.  Then, you get to enjoy a breakfast that is so delicious that it feels decadent but is quite healthy and balanced.

Tomato and Goat Cheese Baked Eggs

2 eggs

Half dozen cherry tomatoes, halved

1 tbs. goat cheese, crumbled

2 tbs. 1% milk

Crushed red pepper flakes, to taste

Dried parsley, to taste

Kosher salt and freshly cracked black pepper

Nonstick cooking spray

Preheat oven to 400°.

Spray an oven-safe bowl with non-stick cooking spray.  Add crumbled goat cheese to the bottom of the bowl.  Place tomatoes on top of the goat cheese.  Carefully crack the eggs into the bowl.  Pour milk over the eggs.  Season with crushed red pepper flakes, dried parsley, kosher salt and freshly cracked black pepper.

Place bowl in the oven and bake 15-18 minutes until desired consistency.   I baked these about 16-17 minutes and the yolks were just set.  Serve with a few slices of toast for dipping (I used whole wheat and it was divine).

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