These savory eggs may be baked in a muffin tin or in a shallow casserole. These eggs can be quite pretty and the combination with herbs, cheese, and tomato is flavorful and appetizing.
- 1 teaspoon margarine or butter
- 1 Tablespoon catsup
- 2 drops bottled hot pepper sauce
- 2 eggs
- salt and pepper
- fresh herbs
- 2 Tablespoons fat-free cheddar cheese,
grated, AND other cheeses
Butter thoroughly the depressions in the muffin tin.
Drop a few teaspoons of catsup and a few drops of hot sauce in bottom of each and crack an egg on top, taking care not to break the yolk. Lightly salt & pepper.
Cover with a good sprinkling of fresh herbs such as thyme, chervil, basil, parsley, savory, singly or in combination. Over that, mound some grated cheese such as fontina, jack, or gruyere, mixed with some cheddar or parmesan.
Dust with a pinch of paprika and bake in a 325° oven for 20-25 minutes, depending on how firm you like your eggs.
Check after 5 minutes to make sure that all eggs are baking at the same rate and change the position of the pan if there are hot spots in the oven.
When they are done (will puff up) to your taste, turn the eggs out with a knife and spatula. Serve with toast
Amount Per Serving:
Calories 195 - Calories from Fat 99
Percent Total Calories From: Fat 51%, Protein 35%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 427mg, Sodium 845mg, Total Carbohydrate 7g, Dietary Fiber 0g, Protein 17g, Vitamin A 1664 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units