Baked eggs
To prepare this delicious recipe, we start with a few essential ingredients: fresh tomatoes, homemade cheese, eggs, grated parmesan, freshly ground pepper, and herbs de Provence, which bring an aromatic and irresistible note. The first step is to wash the tomatoes well under cold running water to remove any impurities. After cleaning them, we slice them into round pieces, ensuring they are of uniform thickness so that they cook evenly in the oven.
Next, we take care of the homemade cheese. Each piece of cheese is cut in half widthwise, creating ideal shapes to integrate into our dish. It is important that the cheese is of good quality to provide a rich and savory taste.
Now we prepare the muffin molds, greasing them with olive oil, making sure they are well coated to prevent sticking. We carefully place a slice of tomato in each mold, followed by a piece of cheese. Each mold will be topped with a fresh egg, which we gently crack to avoid spilling the contents.
To intensify the flavors, we sprinkle grated parmesan, freshly ground pepper, and a generous mix of herbs de Provence on top of each portion. This mix will add a special fragrance and transform the dish into an unforgettable culinary experience.
Next, we preheat the oven to a medium temperature suitable for baking eggs without drying them out. We place the muffin molds on a tray and put them in the oven. The baking time will be between 12 and 14 minutes, depending on each person's preference for the consistency of the eggs. Ideally, we check the dish after 12 minutes; the egg white should be firm, but the yolk should remain creamy.
After taking them out of the oven, we let the dish cool slightly before serving. These baked eggs can be enjoyed warm, plain, or accompanied by a fresh salad and a cup of yogurt, offering a pleasant contrast. This recipe is perfect for a refined brunch or a quick dinner full of flavor. Enjoy your meal!
Ingredients: 4 eggs, 1 round garden tomato, 2 slices of cheese, 2 tablespoons of grated parmesan, pepper, 1 teaspoon of dried herbs de Provence, 1 tablespoon of olive oil.
