Baked Eggs for Patti and My ChickPz Giveaway Winner

On a Saturday morning, not so long ago, the kids were over at their grandparents house, and the husband was still asleep, so, I, naturally, lazed around in bed, coffee cup in hand, and caught up on my blog reading.

A couple of recipes really caught my eye-BOTH for baked eggs!

 

First I  saw this one: Savory Style Perspective from The Edible Perspective. {A beautiful food blog I recently came across!}

Then, I found this one: Caprese Baked Eggs from How Sweet It Is. {Recommended by not only, The Edible Perspective, but also by Erin over at her fabulous food and nutrition blog, The Healthy Apron.}

Both recipe were a sign, I thought, that I MUST make baked eggs before the weekend was over.

Really hungry by now, and not content to wait for Sunday to make some baked eggs, I headed to the kitchen in my PJs and perused the contents of the fridge.

Eggs ?{Really quite essential for baked eggs don’t you think?}-Yes!

 

Cherry tomatoes ?-Yes!

 

Mushrooms, basil, and spinach ?-Not so much…

Cheddar and mozarella?-Nope, but fresh feta and parmesean-yes!

And, some lovely cilantro and green onions to add some extra zip to my baked eggs. {You can usually count on discovering a bunch of cilantro in my fridge.}

This is what I came up with…

 

Cilantro, Tomato and Green Onion Baked Eggs {For Two}

  • Butter, enough to grease egg cups/ramekins
  • 2 large eggs
  • Grape tomatoes, approximately 16, cut in half
  • Cilantro, chopped
  • Green onions, chopped
  • 1 teaspoon Greek yogurt, divided
  • Feta cheese {I’ve been loving the FRESH feta cheese from Whole Foods lately!}
  • Parmesan, grated
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Grease bottom and sides of egg cups/ramekins with butter.  Spoon 1/2 teaspoon Greek Yogurt in the bottom of each ramekin. {Note: I’m not sure this is essential, but I used it in place of cream to add a little moisture to the baked eggs.  It’s probably just fine without!}
  3. Divide the grape tomatoes placing 1/4 in the bottom of each ramekin, then add a little chopped cilantro and green onion.  Sprinkle with s & p.
  4. Crack one egg on top of tomatoes/herbs in each ramekin, then top with remaining tomatoes, cilantro, and green onions, and add more s & p to taste.
  5. Top each ramekin with fresh feta and parmesan cheese.
  6. Place ramekins in oven and bake for approximately 5-8 minutes, then turn on broiler and broil for approximately 5 minutes.

Ian, {finally awake by this time :-)}, and I enjoyed these baked eggs with toast {Udi’s gluten-free for me and sourdough for him}, and fresh strawberry/banana/orange smoothies.

Delicious!

 

Oh, so delicious!

I posted these eggs for Patti, a lovely friend I met via Twiter and Facebook, because I promised her I would post them on my blog just in case she decides to make them for a brunch she is hosting.

Don’t worry Patti…

It’s perfectly ok if you don’t make them, but I wanted to share the post before I leave on my vacation today. {A white water rafting trip with Ian, the kids, and my dad:-)}

And, before I head off to do some last minute packing, I’m excited to announce that the winner of my ChickPz giveaway is Lauren Slayton of Foodtrainers!

 

Congratulations Lauren, and thank you so much to everyone who entered and to The Nutty Bean Company for sponsoring this giveaway!!!

Have you ever made Baked Eggs before?  Have you ever found a recipe and felt compelled to make it right then and there?  Have you taken any vacations this summer?  Anyone ever been white water rafting before???

I would LOVE to hear from you!  Please click here to leave a comment or ask a question.  And, if you enjoyed the post, please share it below.

 


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Comments

  1. Yum! Few things make me happier than eggs done right. These look delish! I’m going to have to give them a dairy-free makeover but they are definitely getting a try in my kitchen. Thanks for the gorgeous post and egg-spiration!

  2. I love egg dishes for breakfast, but I have never made baked eggs. They are going on my list!!!

    Have a great weekend!

  3. oh holy moly! Baking these tonight actually!! Can’t wait to try them! Thanks for the shout out!

  4. these look delicious (+ i love that they’re healthy)! i’d probably make mine with fresh tomatoes + basil from our garden + local cheddar cheese. yum!

  5. I don’t think I’ve ever seen eggs look so pretty and delicious!

  6. You did excellent in a pinch! They look fantastic!

  7. baked egg casserole just sounds soooo good! i’ve never tried baking them before!

  8. wow looks yummy, and will check out their blogs, have an awesome trip

  9. Good Morning from Boise Idaho! Thanks so much for all your comments:-). Hope you give the baked eggs a try!

  10. We just had baked eggs for dinner the other night! My fiance said it was one of his favorite dinners ever – and we used just what we has on hand: some japanese eggplant, mozzarella, asparagus, and red peppers.

  11. We make baked eggs with proscuitto on the bottom, homemade pesto (I make it on the dry side with very little oil) the egg then a little more pesto on top with a sprinkle of pepper.

  12. Wishing I was brunching with a big mimosa and ramekin of these today ;-)

  13. We have very similar food sensibilities. I had baked eggs at this great place called Green Table yesterday. Mine were organic eggs baked with chevre and potatoes with greens on side. Licked the ramekin. Honored to have won the giveaway. Can’t wait to try the chickpeas.

  14. You know what? I don’t think I’ve ever baked an egg!! Hmm…well, maybe I have because I’ve made quiche before, and I think that counts, but that was a very long time ago. I do love eggs though, and I have been making them a lot lately. I put a runny egg over peanutty noodles the other day, and yesterday we had eggs for breakfast. Thanks for this wonderful recipe!

  15. Your pictures are just simply amazing and inspire me!! My family loves eggs so I’ll have to get cookin… this recipe is perfect!!

  16. I love this dish! I have never made baked eggs. They look absolutely amazing though!
    Congrats to Lauren!

  17. I can’t wait to make these!! Thank you for posting and for the “shout-out”! xoxo
    -Patti

  18. These look so good and I have everything I need to make them. Including 2 cute little ramekins. Thanks!

  19. Oh YUM! I love all egg dishes, I suppose, baked, scrambled, fried – you name it! I haven’t had breakfast and you are giving me an idea of what to do this morning…. : )

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  1. […] 2011: Cilantro, Tomato, and Green Onion Baked Eggs {Baked for my Twitter friend Patti of Easton Place Designs, this egg dish has become a healthy and […]

  2. […] Cilantro, Tomato, and Green Onion Baked Eggs {Breakfast} […]

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Comments

  • User AvatarThe Spicy RD { Thanks so much Danielle! Loved this month's theme too, and reading everyone else's favorite food memories :-) } – Nov 23, 7:59 AM
  • User AvatarDanielle Omar -- Food Confidence RD { Love all your memories, such a fun theme. And what a genius way to enjoy a little bit of your favorite cake. Looks amazing. And... } – Nov 22, 4:55 PM
  • User AvatarThe Spicy RD { Ha-Thanks Regan! I hope my kids don't read this and get bad ideas from their Mama :-) } – Nov 22, 4:32 PM
  • User AvatarThe Spicy RD { Thanks so much Marisa!! They are quite yummy indeed, and, in fact, I enjoyed one for breakfast today :-) } – Nov 22, 4:31 PM
  • User AvatarThe Spicy RD { Thank you so much Gretchen! And I think you just celebrated a birthday, no?! Sending a virtual cupcake to you right this minute :-) Happy... } – Nov 22, 4:30 PM