Baked Eggs in Tomatoes | Martha Stewart Living - Food that is as cute as it is delicious and nutritious? We’ve found it. Each tomato is hollowed out then lined with corn kernels, filled with an egg, and topped with a tad of Parmesan before baking.
Skip going out for brunch next weekend and make this tasty egg dish in the comfort of your own kitchen. With juicy hot cherry tomatoes that pop in your mouth and a hint of basil for sweetness, this recipe is to die for!
Cornmeal and chive waffles with salsa and eggs. Joy the Baker does it again... Click here to download Beetroot Tarte Tatin with Goats cheese cream Click here to download Click here to download Green Chili Egg Puff Click here to download
Buttered the ramekin (lightly!), put in 2 tsp. heavy cream, three eggs, some browned pancetta and topped with a mix of Romano cheese, chopped fresh thyme, and chopped fresh rosemary. Baked at 375 for 15 minutes. Served with toast made from crusty bread.