I’m in love with the idea of baked eggs, however making them requires a bit of planning and time when the intent is to have them for breakfast during a busy school/work week. Quite often, we run out of the house early or hastily, and it’s either too early to think about cooking and eating, or we’re running late. But in my dreams, I’m making a baked egg in the morning.
I’m pretty convinced that my best days are when I have a light beginning to the day (water and juices) followed by a salad or egg dish. That’s my ideal though – and hard to fit into our schedule. Of course, this is also great for lunch or dinner, and a lot easier to make in the evening if you have the ingredients handy.
If you’re a bit ambitious and want this for breakfast, you can prepare most of this dish the night before, and then crack the egg and place it gently on top before placing the dish in the oven for about 15 minutes. Then, take a shower, dress, and get back to you egg dish – ready and waiting to be devoured. Am I dreaming?
- 1 large egg
- 1 tomato, diced or other diced vegetables
- 1 tablespoon yogurt or soft cheese or cream
- 1 slice turkey bacon
- herbs and salt and pepper to taste
- Preheat oven to 400 degrees F.
- In a small baking dish or ramekin, place a slice or two of turkey bacon along the edge of the baking dish.
- Cover the bottom of the baking dish with the cheese or cream.
- Add some diced vegetables inside the bacon slice.
- Crack an egg gently and then carefully pour it the middle of the baking dish so the yolk stays together. Sprinkle any herbs you would like on top of the dish as well as a bit of sea salt and pepper.
- Bake for 15 minutes.
- Cool for a moment and enjoy!