Baked Egg with Tomato and Dill

I’ve said it before and I’ll say it again… simple food is the best food! I had planned to make a lovely baked egg dish with feta, spinach, tomatoes, and dill but ended up being out of spinach and feta. I wondered if the egg would be boring but it turned out wonderful. I loved the sweet tomatoes with the dill – it truly didn’t need the other ingredients. I served this baked egg with berries and a tangerine for a delicious and healthy breakfast. I can’t wait to make it again for breakfast tomorrow.

Baked Egg with Tomato and Dill:
Recipe and photos by For the Love of Cooking.net
 
  • Cooking spray
  • 2-3 grape tomatoes sliced in half
  • 1/4-1/2 tsp dill
  • 1 egg
  • 1 tsp milk (I used fat free but cream would make it richer)
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place a couple of tomatoes and some dill into the ramekin. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes and dill to the top. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net


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One Response to “Baked Egg with Tomato and Dill”

  1. 1

    Sue — January 11, 2012 @ 3:14 am

    I love eggs and tomato together. Thank you for a great idea for next Sunday’s brunch. Usually do eggs and bacon or french toast. This will be a great change of pace. New website is looking great!!!

    [Reply]

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