Baked Eggs in Tomato Cups with Fresh Basil and Parmesan: A Simple Gourmet Delight
Elevate your breakfast game with these irresistible Baked Eggs in Tomato Cups with Fresh Basil and Parmesan. This easy-to-make, gourmet recipe combines the freshness of ripe tomatoes with the creamy richness of baked eggs, all topped with savory Parmesan and aromatic basil. Perfect for a special brunch or a cozy weekend breakfast, this dish is as delightful to look at as it is to eat.
Ingredients
4 large tomatoes
4 Oakdell eggs
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Olive oil, for drizzling
Instructions
1
Preheat Oven: Set your oven to 375°F (190°C).
2
Cut the tops off the tomatoes and scoop out the seeds and pulp, creating a cup shape.
3
Spray a baking dish with vegetable spray and place the tomato cups in the baking dish, ensuring they are stable.
4
Crack an egg into each tomato cup, keeping the yolk intact.
5
Sprinkle the eggs with salt, pepper, and Parmesan cheese.
6
Bake for 15-20 minutes, until the egg whites are set and yolks are slightly runny.
7
Remove from the oven, sprinkle with fresh basil, and drizzle with olive oil.
8
Enjoy these delicious baked eggs immediately. Serve with your favorite sides like hash browns and fresh fruit.
Tags:
#BakedEggs#BasilEggs#BrunchIdeas#EasyBreakfast#freshingredients#gourmetbrunch#HealthyRecipes#ParmesanEggs#SimpleRecipes#TomatoCupsChefBryanCookingwithchefbryanOakdellEggFarms
chefbryan
