Baked Eggs with Tomatoes and Herbs
This Is another great recipe that you can include your children to make it. I try to teach my children that breakfast should be well balanced meal and should include foods from at least three out of the five food groups. A healthy breakfast refuels your body, jump starts your day and science shows it may benefit your overall health.
I learned that by including children in cooking or preparing meals they will more likely try foods that otherwise they would not be willing to try.
Make them part of the culinary experience and make sure to praise your little chefs!
Ingredients :
2 tsp unsalted butter, plus extra for ramkins
3 tomatoes (chopped)
1/2 cup chopped basil
1/4 cup chopped fresh flat leaf parsley
1 tsp salt
4 eggs
4 tsp heavy cream
4 tsp grated Parmesan cheese (optional)
Instructions:
1.Position a rack in the middle of the oven. Preheat oven to 350 F ( 180 C ). Generously butter 4 ramekins.
2.In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp of the salt and 1/2 tsp of the pepper. Divide evenly among the ramekins. Cut the 2 tsp butter into small pieces and divide among the ramekins, sprinkling the pieces over the tomato mixture .
3.Break an egg into each ramekin and season with the remaining 1/2 tsp salt and 1/2 tsp pepper.
4.Drizzle each egg with 1 tsp of the cream.
5. Arrange the ramekins on a rimmed baking sheet.
6. Bake until egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1tsp of the Parmesan cheese (optional).
