Ingredients
-
4
-
1
-
1
-
2
-
1
-
1
-
4
-
3
-
-
-
-
-
-
-
Directions
Baked Eggs En Cocotte – Italian-Style, Tomatoes, garlic and balsamic vinegar add a Mediterranean flavour to baked eggs in this simple yet tasty recipe , These were fantastic! I substituted fresh basil for the parsley, and they came out great They were a light and flavourful breakfast The recipe easily halved to make two servings A real keeper! Thanks English Rose!
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Steps
|
1
Done
|
Preheat the Broiler or the Oven to 350f Skin, Seed and Chop the Tomatoes. Place the Chopped Tomatoes in a Bowl With the Garlic, Olive Oil, Balsamic Vinegar and Parsley. Season With Salt and Freshly Ground Pepper and Mix Well. |
|
2
Done
|
Place a Little of the Mixture Into the Base of 4 Ramekins or 'cocottes' and Break an Egg Into Each Ramekin. |
|
3
Done
|
Scatter Each Egg With a Little More of the Tomato Mixture, Making Sure You Add the 'juice' as Well. Top With Breadcrumbs and a Drizzle of Olive Oil. |
|
4
Done
|
Place Under a Hot Broiler or in the Oven Until the Eggs Are Cooked and Set to Your Liking. Serve at Once. |
