My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


« farewell to great friends | Main | 7 Links »

savory style breakfast

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.

(1 of 11)

Farm fresh, local, organic eggs.

Nothing beats them. 

(2 of 11)

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.

(3 of 11)

Ingredients included:

  • spinach
  • grape tomatoes
  • sharp white cheddar [organic valley – my fav]
  • button mushrooms
  • basil
  • egg
  • s+p

(4 of 11)

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. 

  1. 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. 
  2. 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!

(5 of 11)

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! 

(6 of 11)

After baking + broiling [great method!], the end result is what you see below.

(7 of 11)

A slightly runny egg, with perfectly cooked veggies, and gooey melted cheese.

(8 of 11)

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]
  1. Preheat your oven to 350*
  2. Grease 2 mini soup crocks, or ramekin dishes. 
  3. 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.
  4. Place 1/2 the spinach, 1/4 of the tomatoes, 1/4 of the mushrooms and 1/4 of the cheese in each dish.
  5. Crack an egg overtop and add the remaining tomatoes + mushrooms. 
  6. Top with remaining cheese + basil.
  7. Bake for 8min, then turn your broiler on for another 3-6min, depending on how “done” you want your egg.  Watch closely while broiling.
  8. 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. 

(9 of 11)

In need of crusty bread.


(10 of 11)

Topped with salt + pepper, this is a savory breakfast dream. 

(11 of 11)

When you start to dig in, don’t get too over zealous. 

Or this may happen.

Tomato fail.

photo (2)

Happy Friday!!


Reader Comments (72)

This is an awesome idea! I have a ridiculous amount of tomatoes from my garden, so this will be a great way to use some of them :)

July 30, 2011 | Unregistered CommenterAndrea

Beautiful baked egg dish! I just e-mailed this to my friend who is a huge fan of baked eggs, and I definitely want to try these myself as well. Happy to have found your lovely blog!

July 30, 2011 | Unregistered CommenterEA-The Spocy RD

I tried making one of these yesterday with two eggs and it took way longer - more like 16 minutes + broiling? Just FYI - still delicious :)

July 30, 2011 | Unregistered Commenterkari

these look FANTABULOUS my friend! :)

July 30, 2011 | Unregistered CommenterJessica @ How Sweet

Never had a baked egg - I've been on an egg kick lately so I'll have to try this, although something tells me mine won't come out looking as purdy as yours does!

this looks soooo good! I think I just might make it for breakfast today. It's either that or your breakfast cookie! :)

I have you to thank for it!!!

July 31, 2011 | Unregistered CommenterAshley

Oh yes, I would imagine with 2 eggs it would take a lot longer. Glad it still worked though!!

July 31, 2011 | Unregistered CommenterAshley

Awesome!! Thanks fro passing it along! :)

July 31, 2011 | Unregistered CommenterAshley

If you're using large tomatoes, just be careful because they will release a lot more liquid!

July 31, 2011 | Unregistered CommenterAshley

Did you use full size tomatoes or the grape/cherry kind? Larger tomatoes will definitely make things much more wet. You could stick some crusty bread in the dish and then bake to help soak up the liquid...mmmm

July 31, 2011 | Unregistered CommenterAshley

Ahhh, if only I had goat cheese!! Good luck with your elimination diet!! Check out my recipes for lemon blueberry breakfast cakes, cherry almond pancakes, oat, coconut + rice flour pancakes, key lime donuts, and peanut butter fluff donuts. You'll see that I use a mix of oat flour, coconut flour + sweet rice flour. It's been working great!

July 31, 2011 | Unregistered CommenterAshley

I'm waiting for organic corn as well!!!

July 31, 2011 | Unregistered CommenterAshley

Yes!! I definitely want to try adding some GF bread to them and then bake. Yum!

July 31, 2011 | Unregistered CommenterAshley

Hi Christi!! Thanks for stopping by. :) I get my eggs from the local food co-op downtown. They carry Grant Family Farms, which are about $5 and then a smaller farm, starting with a "W" can't think of the name. They are organic, free range, etc but the farm is not certified organic. They're only $3.30/dozen and better than the Grant eggs!! I'm hooked on them!

July 31, 2011 | Unregistered CommenterAshley

Thanks for the info on where you get your eggs, Ashley! I'm gonna have to check it out. ;)

August 1, 2011 | Unregistered CommenterChristi

You're welcome!!!

August 2, 2011 | Unregistered CommenterAshley

this really looks yummy; sometimes I wish I wasn't allergic to eggs :(

August 3, 2011 | Unregistered CommenterJess

I bet this recipe would be great with the egg, muschroom, spinach, cheese, and salsa! I think I'll definitely try it! thanks for sharing.

August 3, 2011 | Unregistered CommenterFelicia Stanford

This looks good, but I don't like to use the oven in the summer. Maybe a toaster oven would work? Maybe not.

August 3, 2011 | Unregistered CommenterBecky

This looks delicious. When you say 1t of flour is that 1 tablespoon?

August 28, 2011 | Unregistered CommenterAlice Young

Hi Alice! t = teaspoon and T = tablespoon or tsp = teaspoon and tbl or tbsp = tablespoon Hope that helps!

August 28, 2011 | Unregistered CommenterAshley

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.