Monday, March 5, 2012


Since winter has decided to stick around for a few more weeks, I am still able to use my stove and oven with cooking myself in the process. SO this weekend found me with a few randoms in the fridge which I was able to throw together for a yummy late morning brunch. I preheated the pans and then broke the eggs into them before putting them in the oven to bake. (Bake as long as you like, depending on the yolk you like. I prefer mine a bit runny so I didn't leave them in too long. I also roasted a few grape tomatoes to throw on top and garnished with pepper, truffle salt and some rosemary snips! Easy as pie, or baked eggs if you will.

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