Baked Eggs with Salsa and Toast Points
This is a super-easy, warm, filling breakfast that I make all the time. It's also a versatile recipe -- don't have cream? Nix it. Don't have fresh cilantro? Nix it. Want to use tomatoes and herbs instead of salsa? Fine. Want to trade out cheeses, add bacon, and serve the whole thing over ice cream? Well, okay, that'd be gross. But whatever. You do what you want.
I love buttery toast, so it was a given that I'd use toast points to sop up the soft yolks and salsa. I use jarred On the Border salsa because I love it, but I also include my aunt's delicious homemade salsa recipe on the blog post if you're interested in making your own.
Baked Eggs with Salsa and Toast Points
Recipe by: Adapted heavily from Williams-Sonoma
Yields: 2 3-in. ramekins, or 2 servings
Ingredients:
6-8 tablespoons of your favorite salsa (I use On the Border Salsa)
2 eggs
2 teaspoons heavy cream (optional -- I leave this out if I don't have it on hand)
sprinkle of cheddar cheese
salt and pepper to taste
fresh cilantro
bread for toast points (1-2 slices)
1 tablespoon melted butter for toasting
Optional accompaniments: avocado, sour cream
Directions: Preheat oven to 350 degrees F. Generously butter two ramekins (or spray with nonstick cooking spray).
Toast bread: Trim crusts if desired. Brush bread with butter on both sides and toast on a baking sheet in the oven for 1-2 minutes per side.Melt tablespoon of butter in a skillet over medium-high heat and toast bread, 1-2 minutes per side. Allow to cool slightly.
Spoon 3-4 tablespoons salsa into each buttered ramekin (enough to cover the bottom). Break one egg over the salsa in each ramekin. Drizzle each egg with 1 teaspoon cream. Salt and pepper. Place ramekins on a baking sheet and bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Sprinkle each ramekin with cheddar cheese and return to the oven just to melt, about 1 minute. Sprinkle with torn fresh cilantro. Serve with toast points, avocado, sour cream, etc. as desired.
To get my aunt's amazing salsa recipe, see more delicious egg photos, or fawn over the star ramekins my mother gave me as a gift, please visit my baking blog, Willow Bird Baking!
x posted to bakebakebake, cooking, food_porn
I love buttery toast, so it was a given that I'd use toast points to sop up the soft yolks and salsa. I use jarred On the Border salsa because I love it, but I also include my aunt's delicious homemade salsa recipe on the blog post if you're interested in making your own.
Baked Eggs with Salsa and Toast Points
Recipe by: Adapted heavily from Williams-Sonoma
Yields: 2 3-in. ramekins, or 2 servings
Ingredients:
6-8 tablespoons of your favorite salsa (I use On the Border Salsa)
2 eggs
2 teaspoons heavy cream (optional -- I leave this out if I don't have it on hand)
sprinkle of cheddar cheese
salt and pepper to taste
fresh cilantro
bread for toast points (1-2 slices)
1 tablespoon melted butter for toasting
Optional accompaniments: avocado, sour cream
Directions: Preheat oven to 350 degrees F. Generously butter two ramekins (or spray with nonstick cooking spray).
Toast bread: Trim crusts if desired. Brush bread with butter on both sides and toast on a baking sheet in the oven for 1-2 minutes per side.Melt tablespoon of butter in a skillet over medium-high heat and toast bread, 1-2 minutes per side. Allow to cool slightly.
Spoon 3-4 tablespoons salsa into each buttered ramekin (enough to cover the bottom). Break one egg over the salsa in each ramekin. Drizzle each egg with 1 teaspoon cream. Salt and pepper. Place ramekins on a baking sheet and bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Sprinkle each ramekin with cheddar cheese and return to the oven just to melt, about 1 minute. Sprinkle with torn fresh cilantro. Serve with toast points, avocado, sour cream, etc. as desired.
To get my aunt's amazing salsa recipe, see more delicious egg photos, or fawn over the star ramekins my mother gave me as a gift, please visit my baking blog, Willow Bird Baking!
x posted to bakebakebake, cooking, food_porn