Baked Eggs with Tomato, Pesto, Goat Cheese, and Chives! I will always have a soft spot for baked eggs — I made them all the time in college, and they’re a great way to get in lots of veggies! I like my yolks to still be runny, so I used the eggs en cocotte method and placed it in a baking dish with boiling water so the whites can come out soft but still bake through! RECIPE (serves 2) 1 tbsp butter or olive oil 1 pint grape or cherry tomatoes 4 eggs Pesto (I used @gothamgreens) Goat cheese 1 tbsp chopped chives Preheat oven to 350 and bring a few cups of water to boil. Grease an oven safe baking dish with butter/olive oil. Add the cherry tomatoes, and then crack 4 eggs into the dish. Drizzle on a tablespoon or two of pesto and add a sprinkle of goat cheese. Season with salt and pepper. Place inside a larger baking dish, and pour the boiling water in the large baking dish so it surrounds your smaller one. Bake for 15-25 minutes (depending on your oven and how runny you want your eggs to be) until whites are set. Remove from oven and sprinkle on some chives. Serve with toasted bread!
