savory style breakfast
July 29, 2011 The other morning, while reading blogs, I came to Jessica’s post on caprese baked eggs. You’ve come to know I’m egg obsessed and just thinking about this delicious recipe had me more than excited to try it out.
I gathered the necessary ingredients, plus a few extras.
Farm fresh, local, organic eggs.
Nothing beats them.
Instead of ramekins, I used mini soup crocks. Either will work just fine. There is definitely room for two eggs in the mini soup crocks, but I only used one.
Ingredients included:
- spinach
- grape tomatoes
- sharp white cheddar [organic valley – my fav]
- button mushrooms
- basil
- egg
- s+p
I tried this recipe yesterday for lunch and again this morning for breakfast, because I wanted to test something out.
And well, it was just that good!
2 things I noticed.
- In comparison to Jessica’s version, I used 3 “wet” ingredients. –> spinach, mushrooms, tomatoes – All three of those release a lot of liquid while cooking. In the first version, I added the 1/2t cream [okay, I was out of cream, so I added almond milk], but the end result created too much liquid. I’m sure if you’re only adding 1 “wet” ingredient, like in Jessica’s version, adding the 1/2t cream would be a great addition. However, if you add 3 “wet” ingredients, you can leave the cream out.
- This morning, I left the cream/milk out and added 1t flour to the bottom of the dish. I wanted to see if this would help soak up a little of the liquid and it definitely did!
So, if you decide to make this version, I recommend leaving out the 1/2t cream and adding 1t flour as an option. If you’re dipping crusty bread into the finished dish, the flour isn’t necessary. With the whole “no gluten” thing, I have no crusty bread around for dipping. Sad!
Can you believe my basil plant is still thriving?? I’m shocked that it isn’t dead. The rosemary + thyme are doing excellent as well!
After baking + broiling [great method!], the end result is what you see below.
A slightly runny egg, with perfectly cooked veggies, and gooey melted cheese.
Veggie Baked Eggs [adapted from Jessica’s Caprese Baked Egg Cups] serves 1
- 2 eggs
- 1/2c freshly grated cheddar cheese [loosely packed]
- 4-6 grape tomatoes, sliced
- 2 large mushrooms
- 3 fresh basil leaves, sliced
- small handful of spinach ~1/2c
- s+p
- butter to grease
- 1t flour [opt]
- Preheat your oven to 350*
- Grease 2 mini soup crocks, or ramekin dishes.
- If using, sprinkle 1t flour [white, whole wheat, oat, buckwheat, quinoa…] in the bottom of the dish. If you plan on dipping bread into the dish, you can skip this step.
- Place 1/2 the spinach, 1/4 of the tomatoes, 1/4 of the mushrooms and 1/4 of the cheese in each dish.
- Crack an egg overtop and add the remaining tomatoes + mushrooms.
- Top with remaining cheese + basil.
- Bake for 8min, then turn your broiler on for another 3-6min, depending on how “done” you want your egg. Watch closely while broiling.
- Top with salt + pepper
*Feel free to cook 2 eggs in 1 cup as well. They might need to bake and/or broil for 1-2min longer.
Besides pleasing my taste buds, this recipe also pleased my patience. You can throw it together in under 5 minutes, while your oven is pre-heating. Then it’s done cooking in 10-14min, which allows you a little morning time to check your email, throw on makeup, or sip your coffee.
In need of crusty bread.
Seriously.
Topped with salt + pepper, this is a savory breakfast dream.
When you start to dig in, don’t get too over zealous.
Or this may happen.
Tomato fail.
Happy Friday!!
Ashley
Reader Comments (72)
I totally looked like you yesterday after my tomatoes decided to shower me with... er... tomato guts. bahaha!
this looks awesome!
Ahh yes, tomato gutting. I've had a few incidents of that myself when I was in the garden trying to get the tomatoes to release themselves from the vines. It went tug, tug, tug* pullllll* and finally GUSHHH* So not fun -__-;;
And I love savory breakfasts! Sometimes you just have a craving for something salty and savory instead of sweet for breakfast. ;)
Those look so good! I love the flavor combination of eggs, tomatoes and basil. :-) Happy Friday to you too!
OMG this is my breakfast tomorrow! What a wonderful and simple recipe.
These remind me of some microwaveable egg dishes I've made in college! but these are much more sohpistocado ;)
Oo I was planning on sending Jessica's recipe to my mom, but she is gonna love the addition of mushrooms in yours, so I think I'll send her both! :)
These are beautiful Ashley! I am with you on the basil plant thing - I bought one back in May, and since I have more of a black thumb than a green one, I was sure it would be dead after a week or so. But nope, still going strong! Have a great day!
Oooh! I saw the original recipe on Jessica's blog earlier this week. I love your additions of mushrooms, cheddar, and spinach! This would be the perfect weekend breakfast with a side of crusty homemade bread for dipping! Thanks for sharing, Ash! :-D
I think I'd love this for dinner too. Where did you get those mini soup crocks? I love them!
I love baked eggs -- and those soup crocks are super adorable!
OMG...those look so GOOD! This is gonna be dinner :)
Maybe some socca for dipping? A parmesan version perhaps?
This recipe looks great, I may have to make these this weekend.
And LOL with the tomato fail, too funny!
ooooh this is just the perfect breakfast! You definitely need SOMETHING to dip in those eggs though...mmmm.
Mmm anything with the word "caprese" sounds good to me. Basil can do no wrong :)
Yum- you never stop surprising me with you innovative delicious recipes. Love your creativity! In fact, I'm so impressed with this concoction that I think I'm going to steal your idea :) Aka, try it out!
What a lucky girl you are to have fresh herbs on hand- isn't it wonderful? Suggestion for your loss of crusty bread: brush GF bread with olive oil, dried herbs, garlic gold crunchies, nooch and s+ p then broil for a few minutes. Tastes just like rustic italian bread!
Such beautiful presentation!
Not to mention looks so delicious :)
I just posted about a basil bean burger recipe! haha this is the 2nd dish with basil in it i've seen today! i think the amazingness of basil speaks for itself :)
thanks for posting!!!
This looks delicious! I haven't ever made baked eggs but I always stumble upon delicious-sounding recipes like this. I've decided to try it this weekend! :)
I am totally egg obsessed too! These look addictive and oh so simple to make. Yum!
This is just about exactly what I've been loving for lunch lately! So good!
Way to not kill your plants! I am officially out of eggs -- crisis.
FINGERS CROSSED for tomatoes at the market tomorrow!!
Oh my gosh I saw these on Jessica's blog yesterday and was drooling over them. Now here I am again. Those look amazing (and I love your little bowls!). I really need to get on making this like yesterday.
Wow, that is perfect! That is my kind of meal for sure! Love the addition of fresh basil!
city sports BOSTON! thats where I live :) hehe
oh those look so good! i remember when Jessica put that recipe up and it looked so phenomemal and DIFFERENT! im so glad you took a crack at it!
Yum, yum, yum! I am an egg over too so I NEED to try this!
I LOVE baked egg cups. Sometimes I'll load the bottom of the cup with pre-cooked millet + quinoa combined and use zucchini... So tasty!
love baked eggs! I have a similar recipe on my blog too :) they are perfect with warm crusty bread!
Putting a grain below sounds delicious!! I was thinking of a bread layer myself...yum :)
Awesome!! I've actually never been to Boston!
Things are slowly starting show up at the market. I need more pickling cuc's!! There was one peach stand, but they were not organic. Still holding out!
Basil is just such a lovely ingredient...You have to try mama peas white bean potato basil burgs...SO good!
Oh heck yes!! I like the millet/buckwheat version better. I actually can't tolerate the chickpea flour very well....really hard on my stomach! Although actual chickpeas are no problem. I think because they are cooked, versus the raw flour. :)
hehehe "souper" adorable ;) i'm a nerd
Bed Bath + Beyond! I make my buckwheat bakes in them as well...I think I've seen similar things at crate + barrel too!
mmmm, homemade bread... welcome!
Awesome!! Thanks!
hehehe...definitely used to micro eggs for quick breakfast sandwiches!
Thanks for saying hi Alaina! :)
Great idea!! I think it would also be tasty with my millet+buckwheat "bread." yummm
I will be making this for brunch as soon as I get a weekend at home. The addition of mushrooms and spinach is a great idea.
Yum, yum, yum! Baked eggs and caprese. Sooooo good!
I found your blog via your guest post over at OSG. ;) This dish looks delicious and bet it's one my family would enjoy. I live local to you and was wondering from which farm you get your (organic, pastured?) eggs?
Many thanks!
Christi
I don't think I've ever had baked eggs! Obviously I need to change that asap ;) And I can never say no to the tomato basil combo :) I think I would have to cook mine a little longer though because I can't stand runny yolks.
This would be super delicious with some chunks of bread in it - like a strata! :)
Hope you have a fabulous Friday too!
<3
World Market has them, too-- in different colors!
I'm still waiting for non-GMO/organic corn! My hubby is continually asking for my seared scallops with triple corn polenta and charred tomatoes. It is so frustrating that we can no longer "trust" the farm stands. Good luck with the peaches and tomatoes!
So, I know I am going to LOVE these! My favorite pizza is spinach, tomato, and mushroom with a fried egg and goat cheese on top! I am on day five of (a so far successful) 30-day gluten-free elimination diet for autoimmune issues.
I noticed that you mentioned you were gluten free. What are your favorite types of flour to bake with and why? THANK YOU in advance for your help!
eek those are so cute! i need to pick up some little crocks like those! and i feel ya on the tomato fail...that seems to happen to me waay too often! :)
oh love this idea! such a quick and easy recipe, love that
a-ha! I made these and they were wet (i think my tomatoes may have been too juicy) so will incorporate the flour next time - make sense. thanks!
YUM!!! I loved these when I saw them on Jessica's blog and I love them even more now! :)