Tags
breakfast, brunch, brunch eggs, brunch recipe, eggs, food, recipe, tomatoes
This post is a little late, but after finally sleeping in on Sunday I made one of my favorite brunch dishes. This was also the first brunch I made for Hubster about 5 years ago, I served it with my brunch salad and he thought I was crazy. Now, he loves the brunch potatoes I make with it and eats the salad without fuss.
Brunch Eggs
Ingredients:
4 english muffins or bread, olive oil, 8 fresh basil leaves, 2 c. diced tomatoes, 4 eggs, 8 slices of provolone
Directions:
Coat four small Pyrex ramekins with olive oil. Mix fresh basil with diced tomatoes and divide mixture into each ramekin. Make a small well in the tomato mixture and then crack an egg into each well. Bake the ramekins until eggs are done to your preference (350°F for about 20 minutes). Turn off the oven, top each ramekin with a slice or two of provolone cheese, and place back in the oven for two minutes. Right before serving, flip ramekin over a toasted pumpernickel bread. Garnish with a fresh basil leaf and a sprinkle of grated provolone.
*Usually I serve this on english muffins, however I had a few slices of tasty pumpernickel.
What is your favorite type of bread to use in recipes?
Young Wifey's Blog 
This sounds absolutely yummy and totally easy to make! Does it need a heartier bread like an english muffin or will plain toast work?
Thanks for stopping by and commenting Sarah. Any bread will do, just toast it first! Let me know hoe you like it, if you make it. 🙂
This sounds great.
Thanks!
Mmm… I remember eating this at your house.
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