Individual Baked "Caprese" Eggs

 I am sure, I have said this before ---- Kristi of Mother Rimmy's Cooking Light Done Right never fails to have a recipe, for me, to make immediately.  That is what happened, this morning.  I went over there, looking for something for dinner and ended up making myself breakfast.
Kristi has healthy recipes and proves that healthy eating is also good and tasty eating.  Flavor abounds in her dishes and at this point, I have made a number of them. - thanks to Kristi-

As Kristi says, "Caprese salad is a favorite in this house, so why not add those big flavors to eggs?"  This fits my feelings about this recipe, perfectly.  After making it, I changed my mind to say, "this is even better than Caprese salad and that is high praise to the dish.
 
Baked Eggs Caprese Style (adapted from Mother Rimmy) Ingredients:

2 large eggs, sliced 
1/4  large tomato, thinly sliced
1/4 cup shredded Mozzarella
½ cup fresh spinach leaves
salt and pepper to taste

Method:

Preheat the oven to 350 degrees. 

Spray one small single serving sized baking dish with olive oil cooking spray.
Beat the eggs in a small bowl, 

Layer tomatoes evenly into each baking dish, then top with mozzarella cheese and then basil leaves. Pour eggs evenly over the top. Sprinkle with salt and pepper.  (I used 3 thin slices of tomato.)

Bake for 20 - 25 minutes until egg is set. Don't bake too long, or the eggs will be rubbery.

 Scrumptious Sunday Link Party      Mop it Up Mondays     Inspire Me Monday     Made From Scratch Monday     Breakfast Ideas Monday          Recipe of the Week-Family Fresh Meals
Cast Party Wednesday         Allergy Free Wednesdays         See Ya in the Gumbo      Gluten-free Wednesdays

Comments

  1. Baking DiaryMay 24, 2012 at 10:23 PM

    I love eggs too and this breakfast dish certainly looks tempting!

    ReplyDelete
  2. TorviewtorontoMay 24, 2012 at 10:31 PM

    looks wonderful lovely baked eggs

    ReplyDelete
  3. mjskitMay 24, 2012 at 11:21 PM

    Delicious! What a great way to start the day!

    ReplyDelete
  4. Mother RimmyMay 24, 2012 at 11:44 PM

    Thank you so much for taking the time to make this recipe. I'm so glad it worked out for you and love the use of spinach!

    ReplyDelete
  5. That GirlMay 29, 2012 at 1:34 AM

    It's so great when you can find instant gratification.

    ReplyDelete
  6. Mary Hudak-Collins livingthescripture.comMay 30, 2012 at 1:10 PM

    Ooh, looks sinfully wonderful! I wonder if I can sneak this in one morning before my daughter wakes up. She has an egg allergy and I hate to eat eggs in front of her. It used to be one of her favorites.
    Thanks so much for sharing in our recipe carnival! I appreciate your support ☺

    ReplyDelete
  7. AnonymousMay 30, 2012 at 6:38 PM

    Making this in the morning for breakfast! I love caprese salad for any occasion...now breakfast too!

    ReplyDelete
  8. Diane BalchJune 1, 2012 at 10:01 AM

    How healthy and simple... please share this recipe on my foodie friday party today.

    ReplyDelete
  9. Michelle BJune 1, 2012 at 4:37 PM

    Great way to put a summery spin on baked eggs. Thanks for sharing with See Ya In the Gumbo this week!

    ReplyDelete
  10. Addicted to RecipesJune 2, 2012 at 12:11 AM

    Happy to let you know that I'm featuring your recipe this week! Pop over to check it out :-)

    http://iamaddictedtorecipes.blogspot.ca/2012/06/scrumptious-sunday-13-features.html

    ReplyDelete
  11. LindaJune 5, 2012 at 8:32 PM

    Eggs, tomato, spinach, and cheese sounds like a winning combination!

    ReplyDelete
  12. AnonymousJune 7, 2012 at 9:51 PM

    Oh, I want this!! I have farm fresh eggs, fresh from the garden basil...hurry tomatoes!!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more