From the other side, hello. Since my website went down last Friday, I have been obsessing over technical website issues to the extreme. Although my head is still spinning with technical jargon (I won’t go into details), everything now appears to be steady. Since this website is essentially my four-year-old child, its illness makes me quite anxious. I’m making every effort to prevent it from happening again.
All of this is to say that I apologize if you had problems over the weekend obtaining a recipe. I don’t treat the situation casually. That you access this website from your own kitchen truly astounds me. When you leave a remark to say that your kids are eating greens in my stir-fry or that you’re eagerly anticipating my lentil salad in your packed lunch, it makes me so happy. I want you to have constant access to these recipes because you guys are the finest.
I owe Erin Scott (of the blog and upcoming cookbook Yummy Supper) a debt of gratitude for last night’s straightforward, filling meal. One of the most considerate, sincere, and motivating people I’ve met in the blogosphere is Erin. I’ve been anticipating the publication of her debut cookbook ever since she announced it since everything she creates exudes beauty and positive energy. She provided me a copy a few weeks ahead of schedule, but the book is now up for pre-order and will begin shipping in just one short week!
A beautiful selection of dishes may be found in Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore. Simple preparations that are stunning in their excellent appearances and culinary appeal let fresh flavors emerge. Both motivating and approachable describe the book. Oh, and the recipes are also also gluten-free. Erin, bravo!
Also read: Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans
In the egg chapter, Erin’s recipe for cooked eggs on roasted tomatoes caught my eye. I’m trying to eat my weight in quick-cooked/roasted tiny tomatoes before summer is over since I’m blatantly in love with them. This recipe is entirely Erin’s. I’ve only added a garlic clove and my own remarks.
It turns out that baking eggs in this manner is very simple, despite my lack of experience. The only technique is to watch for visual indicators and remove the eggs when they are cooked to your preference. Since the tomatoes had cooled during the photo shoot, I had baked this dish a little longer than I should have because I assumed they would require it. Wrong! When I cooked the dish again yesterday night after the sun had set, I took it out of the oven at exactly 8 minutes to ensure beautiful, runny yolks.
INGREDIENTS
- 3 cups (approximately 16 ounces) (about 16 ounces) delicious grape or cherry tomatoes, cut in half, and 1/4 cup grated Parmesan
- Olive oil, two tablespoons
- chopped fresh basil leaves, 2 tablespoons plus 1 teaspoon.
- 1 minced or pressed garlic clove (optional)
- Salt from the sea, particularly flaky salt (like Maldon)
- black pepper freshly ground
- At room temperature, four eggs
INSTRUCTIONS
- The oven should be preheated to 400 degrees.
- In a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-safe pan, arrange the halved tomatoes in an even layer. After 12 minutes of baking, take the dish from the oven. (Erin advises carefully pouring off a small amount of liquid if the tomatoes’ juice has been boiled out. I wasn’t required to.)
- Sprinkle all of the Parmesan cheese, 2 tablespoons of basil, olive oil, and salt and pepper over the tomatoes. If using, stir the garlic into the mixture. Over the tomatoes, gently crack an egg while preserving the yolk. Repeat the same with the remaining eggs, distributing them roughly evenly across the plate.
- Bake the dish for an additional 8 to 10 minutes in the oven. When the egg whites have set but the yolks are still soft after 8 minutes, the preparation is complete.
- When you shimmy the pan, they ought to still jiggle in the middle. (Remember that once you remove the dish from the oven, they will continue to cook.) Add salt, pepper, and the remaining 1 teaspoon basil to the cooked eggs.
- Toast should be served soon away in small bowls.