s BAKED EGGS OVER HEIRLOOM TOMATOES AND MIXED GREENS ****
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s BAKED EGGS OVER HEIRLOOM TOMATOES AND MIXED GREENS ****
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Ingredients
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Instructions *** 9-24-17 very good, easy, different for breakfast.... *** CLINTON KELLY | servings: 4 | easy | 0 to 15 min A great way to start your morning! ingredients BAKED EGGS OVER HEIRLOOM TOMATOES AND MIXED GREENS 1 tablespoon butter (room temperature) 8 large eggs 1 box mixed greens (5-ounces) 1 lemon (juiced) 1/4 cup olive oil 2 large heirloom tomatoes (thinly sliced) 1/4 cup Parmigiano-Reggiano (shaved, to garnish) Kosher salt and freshly ground pepper (to taste) directions Preheat oven to 375ºF. Grease a rimmed baking sheet with the softened butter. Carefully crack all 8 eggs onto the prepared tray. Bake for 5-6 minutes. Remove from oven and set aside until ready to use. In a small bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Place the mixed greens in a large bowl. Pour the dressing around the rim of the large bowl and toss until the greens are lightly coated. On four medium-sized plates, divide greens evenly. On each plate of greens place two 2 slices of tomato, and then top each greens mixture with 2 eggs. Garnish with shavings of Parmigiano-Reggiano cheese. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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