I love eggs and make it a regular part of my diet for the good protein it provides, especially when I do not feel like eating meat.
Baked eggs are great and I wanted to come up with a way to cook the eggs, keep them moist and creamy without adding heavy cream or milk. A high heat oven does the trick along with some carry-over cooking. The results were great and I am sharing them here with you.
Prep Time: 5 minutes
Cook Time: 15 minutes
Preheating of oven: 20 minutes
Total Time: 40 minutes
Yield: Serves 2
- 4 large eggs
- 1/4 cup finely diced tomatoes, divided equally
- 2 Tbsp sliced green onions (white and green parts), divided equally
- 1 Tbsp vegetable oil
- Salt and pepper to taste
- 3 tsp butter, divided equally
Preheat oven to 375 degrees F.
Heat oil in pan on medium heat.
Add tomatoes and saute for 1 minute. Stir in green onions along with salt and pepper to taste and remove from heat and set aside.
Rub butter on the insides of ramekins or oven-proof bowls.
Crack on egg into one of the buttered bowls, season with salt and pepper. Add half of the sauteed tomatoes and green onions. Crack and add another egg on top of this mixture, season with salt and pepper to taste.
Repeat step #5 with the other ramekin.
Place the bowls on a baking sheet and transfer to oven. Bake for 15 minutes or 20 minutes if you like your eggs well done.
Serve with toast.