I've always loved cooking and I've recently adopted a vegetarian lifestyle so I'm exploring cooking sans carne, and it's actually been really fun! I've been trying a lot of new food and even learning how to cook eggs and ACTUALLY EAT THEM. (Prior to this, I wouldn't have touched any sort of egg with a 10-foot pole!)
I thought I'd share my simple recipe for an awesome Sunday breakfast I made this weekend!
Baked Eggs with Tomato, Basil, & Roasted Breakfast Potatoes
(Serves 2 People)
Roasted Breakfast Potatoes
3 Large Potatoes, cubed with skin-on
Preheat Oven to 450˚f / 232˚c. Take cut potatoes and put into a large bowl. Pour a bit of EVOO in the bowl and mix to thoroughly cover potatoes. Toss in spices to taste.
Line a baking sheet with tinfoil and spread the potatoes evenly on sheet.
Bake for 45 minutes or until golden brown.
Baked Eggs with Tomato & Basil
4 Slices of your favorite hearty multi-grain bread
One Tomato, diced
One cup (or more!) of Finely Grated Cheddar Cheese
Fresh Basil Leaves, finely chopped
Lightly toast (approx. 2 minutes in toaster) bread and use a cookie cutter to trim out a small "egg pocket" in the middle of each slice. Keep extra bread for serving later. Line a baking sheet with tinfoil and lightly grease with cooking spray or vegetable oil. Lay slices out evenly on the cooking sheet and crack an egg (careful not to break the yolk!) into each of the "pockets". Sprinkle diced tomatos, cheese, fresh basil, salt, and pepper onto the slices. Pop into the oven (already preheated to 450˚f / 232˚c from your potatoes) and cook for 8-10 minutes or until egg whites are set. Remove from oven and let set 10 minutes before serving. Plate presentation with the toast cutouts and a few slices of orange. Enjoy!