Wednesday, January 4, 2012

Baked Eggs with Sun-Dried Tomatoes, Gorgonzola and Basil

First and foremost: Happy New Year! May 2012 be healthy, happy and yummy!

I'm back with a quick recipe (- did I mention that January is a crazy busy month for me? ).

This one is great when you know you will have a late lunch (which is pretty much every day for me!) and need a fast, protein-packed breakfast that will fill you up until then. Plus you can really make it your own by customizing the ingredients to your liking (feta/spinach/black olives is another great combo).  It is also a favorite for week-end brunches!

Serves one
  • 2 large eggs = 2 oeufs
  • 3 sun-dried tomatoes, cut up = 3 tomates séchées, coupées en morceaux
  • 1 tablespoon crumbled gorgonzola = 1 cuillère à soupe de gorgonzola émietté
  • a few fresh basil leaves, finely chopped = quelques feuilles de basilic frais, ciselées
  • a pinch of nutmeg = une pincée de noix de muscade râpée
  • a pinch of black pepper = une pincée de poivre noir
  • olive oil = huile d'olive

Preheat oven to 325°F / 170°C.

Spray some olive oil into an individual ramekin, break eggs into it and beat a couple of times with a fork so that the egg white and yolk are mixed together but not fully combined. Sprinkle with nutmeg and pepper and add sun-dried tomatoes, gorgonzola and basil.

Bake for about 15 minutes or until set. Serve on top of a thick, toasted slice of whole-wheat bread. Don't forget a nice cup of coffee and enjoy!


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