Monday, July 16, 2012

Shirred Eggs with Tomato

Our stove recently broke, and so we were without an oven or stove for about a week while waiting for a replacement to arrive. Along with a lot of takeout, we relied on our toaster oven to get us through! These eggs made for a perfect toaster oven breakfast.  The bottom layer of tomato got warm and a little soft, and it was topped with a fresh egg with a runny yolk perfect for soaking up with whole wheat toast.  Butter and cheese add richness and fresh herbs add a pop of flavor.  These would be easy to change up based on what you have on hand - leave out the tomato if you don't like it or substitute with another quick-cooking vegetable, change up the herbs or use a spice like smoked paprika, or substitute cream for the butter. 

Shirred Eggs with Tomato (adapted from The Kitchn)
Serves 2

4 small cubes of butter
1/3 cup minced tomatoes
4 large eggs
A few sprigs of fresh thyme or oregano (or a mix)
4 T grated Parmesan cheese
Salt and pepper
Toast, to serve

1. Preheat the oven to 425 degrees and place four ramekins on a baking sheet.
2. Place a small cube of butter in each ramekin.  Divide the tomatoes among the ramekins, and then crack an egg into each one, being careful not to break the yolks.
3. Pick the leaves off the sprigs of thyme or oregano.  Sprinkle the herbs over the eggs and then top with the grated Parmesan.  Season with salt and pepper.
4. Bake the eggs for 10-12 minutes, until the whites are set but the yolk is still runny.  Serve with toast for dipping.

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