October 15, 2013

baked eggs for breakfast


Baked eggs are so great for breakfast and for multiple reasons. First, they are versatile. You can throw whatever you want in them and in this specific instance I just used whatever was in the fridge and it was delish. Second, people say you eat with your eyes and this dish surely gives off a nice presentation, making it that much easier to eat and enjoy. Third, you throw all the ingredients together, leave it in the oven and do whatever you need to do to get ready for your morning. Fourth, depending on what you put inside it's generally pretty healthy. I like mine accompanied with toast and coffee, black of course.

If you need some ideas of what to put in yours, here's what was in mine:
- San Marzano tomatoes (blended up to use as the sauce to cook everything in) but if you have fresh tomatoes I totally recommend using those
- Chopped up chanterelle mushrooms tossed right into the sauce
- One egg (or two if you're hungry) tossed right in
- Feta cheese sprinkled on top
- Salt and pepper on top to season
- Baked at 350 degrees for 20 minutes or just until the whites are all cooked (this leaves the yolk still runny)
- After it's done baking, I topped mine with slices of avocado and fresh arugula

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