Sun Dried Tomato and Herb Baked Eggs
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Sun Dried Tomato and Herb Baked Eggs might be a recipe you should try. This side dish has 179 calories, 12g of protein, and 13g of fat per serving. This recipe serves 1. For 86 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have sundried tomatoes, olive oil, fresh parsley, and a few other ingredients on hand, you can make it. A few people made this recipe, and 13 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a not so awesome spoonacular score of 35%. Similar recipes are Sun Dried Tomato and Herb Baked Eggs, Baked Eggs with Spinach, Mushrooms and Sun Dried Tomato, and Sun-Dried Tomato and Herb Pizza.
Servings: 1
Ingredients:
2 eggs
½ Tsp. fresh basil
½ Tsp. fresh parsley
1 Tsp. olive oil
1 Tbsp. sundried tomatoes
Equipment:
ramekin
oven
Cooking instruction summary:
- Preheat oven to 350 F.
- Cover the inside of one ramekin or oven safe dish with olive oil.
- Line the bottom of the dish with sundried tomatoes and break two eggs on top. Sprinkle with fresh herbs.
- Bake uncovered for 15-20 minutes until egg whites are firm.
- Serve immediately.
Step by step:
1. Preheat oven to 350 F.Cover the inside of one ramekin or oven safe dish with olive oil.Line the bottom of the dish with sundried tomatoes and break two eggs on top. Sprinkle with fresh herbs.
2. Bake uncovered for 15-20 minutes until egg whites are firm.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
