Baked eggs

Use a small ovenproof dish for a single serving. For a crowd, choose a heavy shallow baking dish. Cast iron works well, too.
Photography By Alfredo Añez | May 26, 2016

Ingredients

  • Eggs
  • Vegetables: Green, red or yellow bell pepper; ripe avocado; small tomato
  • Salt and pepper
  • Toppings: Pesto, salsa, grated Parmesan cheese, chopped scallions, cilantro, hot sauce

Instructions

Preheat oven to 350°. Lightly oil baking dish. Prepare vegetable “containers” – slice bell peppers in horizontal rings about ¾-inch thick, removing center seeds and white ribs; for avocados, cut in half across the middle, remove the pit, and cut ¾-inch slices. Remove peel. For tomatoes, slice the top off and carefully scoop out the insides. If necessary, slice a sliver off the bottom to level it. Place vegetables in baking dish and lightly season. Gently break an egg inside opening. Bake 20-25 minutes until egg whites are set. Shallow vegetables, such as pepper rings, will take less time, while tomatoes make take longer to cook egg white. Remove from oven and add toppings. Serve immediately.

 

Related Stories & Recipes

Wakey, wakey

Maybe we just like to sleep in. Perhaps it’s too hot for pancakes. Anyway, isn’t breakfast for late at night? Not any longer! South Florida breakfast choices are more diverse and delicious 
than they’...

Ingredients

  • Eggs
  • Vegetables: Green, red or yellow bell pepper; ripe avocado; small tomato
  • Salt and pepper
  • Toppings: Pesto, salsa, grated Parmesan cheese, chopped scallions, cilantro, hot sauce
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60