Baked Eggs

What do you usually feed your kids for breakfast before sending them to school? About a month ago, one of the readers’ posed this universal question to me via email. As parents, we are all aware that a good breakfast is essential to help kids stay focus in the classroom and to get them through the first half of the day in school. So, over the next few postings, I will address that question by sharing some of my kids’ favorite home-cooked breakfasts. Today, I will start with my son’s favorite Baked Eggs breakfast recipe. It’s a cinch to make, just crack a couple of eggs into the prepared ramekins with some cream, scallions, chopped tomatoes, and bake in the oven for about 13 to 15 minutes. Serve the baked eggs with some toast, fruits, and juice. Kids love it.


Baked Eggs

Ingredients

2 Large Eggs
2 tsp Whipping (Heavy Cream)
¼ Medium Tomato, seeded, and diced
1 Scallion, chopped
1 ½ tsp Extra Virgin Olive Oil
1 tsp Unsalted Butter
Sea Salt
Freshly Ground Black Pepper

Method

Preheat an oven to 375˚F. (190˚C)

Oil a ramekin and sprinkle it with scallion (white part only). Crack 2 eggs into it, scatter the chopped tomatoes, drizzle the cream, season with sea salt, freshly ground black pepper and top with butter.

Bake in the oven for about 13 to 15 minutes. Garnish with chopped scallion (green part) and serve immediately.

Serve 1