Wednesday, 20 July 2016

Baked Eggs with Tomato Topper Recipe

Baked Eggs with Tomato Topper Recipe

Baked Eggs with Tomato Topper Recipe

Placing the ramekins on a baking sheet makes moving them to and from the oven easier.

PREP 20 minutes
BAKE 16 minutes
MAKES 4 servings (1 egg dish and 2 tablespoons tomato topper each)

Baca Juga


 1 medium roma tomato, finely chopped (1⁄3 cup)
 1 tablespoon finely chopped green onion
 1 tablespoon snipped fresh cilantro
 1 teaspoon finely chopped jalapeño pepper
 1 teaspoon lime juice
 1/8 teaspoon salt
 Nonstick cooking spray
 4 egg whites
 4 eggs
 4 tablespoons fat-free milk
 1/4 teaspoon black pepper
 2 tablespoons finely shredded reduced-fat cheddar cheese

See Also: Balsamic Roasted Tomato and Avocado Toasties Recipe


1. For tomato topper, in a small bowl combine tomato, green onion, cilantro, jalapeño pepper, lime juice, and salt; set aside.

2. Preheat oven to 350°F. Coat four 8-ounce ramekins with cooking spray. Place an egg white in each dish. Top each with a whole egg, positioning the yolk in the center of the ramekin. Add 1 tablespoon milk to each ramekin. Top evenly with black pepper, then cheese. Place ramekins on a baking sheet.

3. Bake, uncovered, for 16 to 18 minutes or until eggs are set around edges but still a little jiggly in the center. Top each serving evenly with the tomato topper.

Nutrition facts per serving: 107 cal., 6 g total fat (2 g sat. fat), 214 mg chol., 231 mg sodium, 2 g carb. (0 g fiber, 2 g sugars), 12 g pro.
Exchanges: 2 lean meat, 0.5 fat.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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