This recipe was inspired by a recent breakfast I had hosted by my good friend Carol. Baked eggs are one of my favorites - not only are they delicious but they are good for you too! This recipe also takes advantage of the abundant vine ripe tomatoes that are available in August in our gardens and at the farm stands. Feel free to improvise with the vegetables and cheese that you choose.

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Ingredients

4 very ripe small tomatoes - peeled, seeded, and finely diced

2 tsp French herbs (thyme, rosemary, basil, etc.; 2 tbsp if fresh)

1 tbsp extra-virgin olive oil

1 tbsp unsalted butter

1 cup shredded sharp cheddar cheese (or gruyere, etc.)

8 eggs (preferably farm fresh)

salt and pepper to taste

Preheat oven to 375 F. In a bowl, toss together tomatoes, salt, pepper, herbs and olive oil. Lightly butter the bottom and sides of four 4- or 6-oz straight-sided soufflé dishes (one for each person). Then divide the shredded cheese evenly in the bottom of the dishes. Crack two eggs into each dish, and arrange the tomato mixture around yolks.

Place dishes in a deep pan and then add enough hot water to come halfway up the sides of the soufflé dishes. Bake until the eggs are almost cooked through, usually about 10-15 minutes. Be sure not to overcook. Serve. I enjoy the eggs served with whole grain toast.

Nutritional information per serving

350 calories
27 g total fat
(11.0 g saturated fat)

3.4 g carbohydrate
385 mg calcium
23 g protein

Portions:
2 Proteins, 1 Vegetable, 1 Extra