This post is another homage to my wonderful friend Jen. She is a very clever woman. She has a terrific blog (The Whole Bag of Chips) on which she features a lot of lowfat recipes that are tasty and easy. I met her (sort of) at the FIRST Kids’ State Dinner last August. Today, the first day of school for her kids, was our friend-iversary. There are days when I honestly don’t know how I’ve gone so long without her in my life. I love her dearly.
Last month, Jen posted a recipe for Baked Eggs and people went bonkers for it. It started showing up in news feeds all over the place. How it got in them was a real summer mystery.
At some point, the recipe must have shown up in my news feed because, this weekend, my husband asked me to make them. Truly a bizarre event. I had some mozzarella and pancetta and I thought, instead of the ham and cheddar Jen used, I would modify the recipe and add those ingredients, along with some chopped Roma tomatoes and I came up with Caprese Baked Eggs.
Caprese Baked Eggs
12 slices of fresh mozzarella
2 tomatoes chopped and mixed with fresh basil
1. Prepare a muffin tin by spraying it well with cooking spray and preheat the oven to 350.
2. Put some chopped pancetta on the bottom of each cup of the tin.
3. Add a tbsp of chopped tomatoes on top of the pancetta.
4. Next, add the slice of mozzarella.
5. Finally, crack an egg into each muffin cup.
5. Bake at 350 for about 20 minutes until the yolks are cooked to your liking.
My family had them with toast. I had extra tomatoes. They were delicious. And as Jen said in her post which I encourage you to click here to read (in case you missed the first link), they were a very easy weekend breakfast.
I’m not sure how they would taste reheated, but I’m guessing, probably not great. I can report that the one egg we had left was excellent cold.
Of course, this is another item that has many great possibilities. Meat, no meat. Cheese, no cheese. Think of a tiny omelette in a cup that you can customize for everyone in your house. So fun!