Aug 27, 2013 10:49 AM WV Food
WV LIVING shares their favorite foods
Egging on Breakfast
I’m not a huge fan of breakfast. Save for my daily green smoothies and the occasional weekend brunch binge, I’ll save my appetite for a big lunch any day.
But this recipe makes me want to believe in breakfast again. It’s healthy, it’s easy, and it’s satisfying. It’s pretty, and most important of all, it tastes great. What more is breakfast supposed to be?
I rest my case.
Baked Eggs in Balsamic Roasted Tomato Cups
2 tomatoes, tops cut off and seedy insides scooped out
Pinch of salt
1 teaspoon olive oil
½ teaspoon balsamic vinegar
2 tablespoons Parmesan cheese, freshly shredded
A few springs of fresh rosemary, finely chopped
Salt and pepper, to taste
Preheat oven to 400º.
Sprinkle scooped out tomatoes with salt and set upside down on top of a colander with a towel underneath. Let them drain for about 10 minutes while the oven heats up. This step is optional, but tomatoes hold a lot of water and they will stay together better if some of that is extracted before baking.
Rub olive oil and balsamic vinegar inside the tomatoes and bake in a small baking dish for about 20 minutes.
Remove from the oven, and crack an egg into each tomato cup. Sprinkle with cheese and rosemary, then salt and pepper to taste. Bake for an additional 5 to 10 minutes. The egg will be firm when it’s done.
Serve and enjoy!
Yield: 1 hearty serving, or 2 smaller servings
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