Because there are only so many times you can turn eggs into an omelet or a quick scramble for breakfast , I came up with a new way to prepare this breakfast staple.  Baked Eggs with Roasted Tomatoes, Sauteed Spinach, and Queso Fresco. 

Perhaps I was inspired by the French Onion Soup that I had prepared and styled for work earlier in the week, but the idea of placing eggs into traditional ceramic crocks intrigued me.

I just happened to have a batch of roasted Roma tomatoes on hand and so the layering process began.  Soon enough the Artist and I sat down to a breakfast of individual baked egg scrumptiousness.

Baked Eggs with Roasted Tomatoes, Sauteed Spinach and Queso Fresco
Recipe for 2
 
Ingredients
 
2 teaspoons olive oil
3 cups baby spinach leaves
1/4 teaspoon red hot pepper flakes
salt and ground black pepper to taste
6 halves roasted Roma tomatoes
4 eggs
1/3 cup crumbled queso fresco
 
Directions
 
1.  Preheat the oven to 375 degrees and lightly grease two ramekins.
 
2.  Heat oil in a nonstick pan over medium heat.  Add spinach, red hot pepper flakes, salt and pepper to taste and saute until spinach wilts, 3-5 minutes.
 
3.  Layer roasted tomatoes on the bottom of the ramekins.  Cover with an even layer of sauteed spinach.


4.  Break two eggs inside each ramekin and sprinkle with queso fresco.

5.  Bake the eggs in the preheated oven until the whites are set and the cheese is slightly browned around the edges, 15-20 minutes.

Serve the eggs with your favorite hot sauce and crispy corn tortilla strips.

How fun and easy would this be for breakfast in your house?  Enjoy!

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