4 large eggs
fresh parsley, chopped fine
¼ ripe tomato, diced
½ cup of half and half
½ heaping cup grated white cheddar cheese, or a nice white
cheese blend of choice
Preheat oven to 350F.
Spray 2 small ramekins with cooking spray or lightly grease them with butter.
Evenly sprinkle the diced tomatoes and cheese between the two ramekins; lightly smoothing the top of each with the fork. Sprinkle with parsley.
Spoon 2 tablespoons half and half over tomato and cheese.
Place ramekins on a baking sheet and bake for 10 to 15 minutes, until bubbly. Remove from oven.
Carefully crack 2 eggs into each ramekin, taking care not to break the yolks.
Season with salt and pepper, to taste.
Spoon 1 tablespoon of half and half over eggs. Return to the oven to bake.
Baking time will differ depending on how you like your eggs; 0 minutes results in very runny yolks; 15 minutes results in firmer and set yolks. Bake until your eggs are done to your liking.
All ovens, ramekins, type of cheese used, and preferences vary, and so will baking times. Remove from oven let rest 5 minutes and serve. Serves 2
Avenue Hotel Bed and Breakfast