Baked Eggs with Tomatoes, Cheddar and Green Onion Recipe

by katerina on July 24, 2009

Cross baked eggs off my list of things to try, now they are on my list of things to perfect! These turned out delicious, however my yolks were a little overcooked. So the only thing I would do differently next time is to take the eggs out a little sooner. I was a little worried about under cooking the white so I left them in too long. Still delicious spread on a bagel with a little hot sauce.

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Baked Eggs with Tomatoes, Cheddar and Green Onion

(serves 2)

1 tomato, diced
1 green onion, finely sliced
1/2 cup cheddar cheese, grated
4 eggs
2 teaspoons cream
butter, for greasing the ramekins

Preheat oven to 350F and put a kettle on to boil. Prepare two 6 oz ramekins by lightly buttering them (I used bigger ones, cause it was all I had). You will also need a roasting pan or a pan big enough for both ramekins and a bunch of water. Divide the tomato in two and add to the ramekins, followed by most of the green onion, reserving some for garnish. Add all but 2 tablespoons of the cheese. Crack two eggs into each ramekin. Add a teaspoon of cream to the top of each. Place each ramekin in the roasting pan an even distance from each other and the edges. Place dish in oven and pour the hot water all around it up to the edge of the eggs.

Bake for approximately 12 minutes,then add remaining cheddar cheese. Check on the eggs and gauge doneness, you want to continue baking until whites are set and yolks are runny. Should be just another few minutes. When finished garnish with green onions and serve with bread for dipping.

Calories(approximate per serving): 250

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