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