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Cheese and Tomato Baked Eggs with Toast Soldiers

by on February 19, 2012 in Breakfast, Eggs February 19, 2012 BreakfastEggs
See post on Becca @ Amuse Your Bouche’s site!
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Level: Easy

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Description

If you grew up on dippy eggs and soldiers, you’ll love this grown up version.

Ingredients

  • 2 whole Small Tomatoes
  • 1 Tablespoon Grated Cheddar Cheese, Divided
  • 1 whole Egg
  • Salt And Pepper
  • 1 whole Slice Toast, To Serve

Preparation

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Halve the tomatoes and place them in a ramekin with half of the grated cheese. Crack the egg, and add it to the ramekin, followed by the remaining cheese. Season with a touch of salt, and plenty of black pepper. Bake for around 20 minutes; if you like your yolks runny, keep an eye on the egg, and remove from the oven when it is done to your liking.

Serve with toast soldiers and fresh herbs.

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