Sundried Tomato and Herb Baked Eggs

by Kris on January 30, 2012

I have been so preoccupied with organizing the apartment that I haven’t made many interesting meals in days. A few weeks ago I made the mistake of washing my curtains in hot water, which shrunk them beyond belief. They barely covered half of our window and everyday it would irritate me more and more.

Eventually I couldn’t take it anymore and went on a hunt for new curtains. I couldn’t believe how expensive they were! I mean, they’re essentially just panels of fabric. After many frustrating days of unsuccessful shopping, I took it upon myself to make my own.

I found some great fabric that ended up costing only $10 for 2 yards. The only problem? I don’t own a sewing machine. I searched a few craft stores and found iron on seam tape. Using my iron I whipped up two curtain panels in less than an hour. They brighten up the living room and look better than anything I found at the store. (Not to mention they cost a lot less!)

So a weekend of crafting resulted in simple suppers of asparagus pizza and salad. I did, however, whip up these sundried tomato and herb baked eggs Sunday morning. They are incredibly easy and the minimal clean up is appreciated when you’re apartment is covered in craft supplies.

Sundried Tomato and Herb Baked Eggs

  • 1 Tbsp. sundried tomatoes
  • 1 Tsp. olive oil
  • 2 eggs
  • ½ Tsp. fresh basil
  • ½ Tsp. fresh parsley
  • 1 Tsp. freshly grated parmesan

Preheat oven to 350

Cover the inside of one ramekin or oven safe dish with olive oil.

Line the bottom of the dish with sundried tomatoes and break two eggs on top. Sprinkle with fresh herbs and cheese.

Bake uncovered for 15-20 minutes until egg whites are firm.

Serve immediately

Serves 1

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{ 10 comments… read them below or add one }

m&m January 30, 2012 at 5:56 pm

Really beautiful pictures! I love little cocottes like that!


munchinwithmunchkin February 1, 2012 at 12:04 pm

Thank you! Cocottes are so handy. Since I bought them it seems everything I eat is being made in them!


myfudo January 31, 2012 at 12:17 am

Baked eggs can be so inspiring in the mornings…I love the herbs in here. Great post!


munchinwithmunchkin February 1, 2012 at 12:07 pm

Thanks! I’m excited to try different varieties. They were a huge hit with my fiance


Podkins January 31, 2012 at 2:25 pm

I’ll be making this this Saturday morning for sure! Can I also say, dreamy photos and blog…. :) I have the same little ‘ramekins’ but in red with lids. I like the tealy blue better.



munchinwithmunchkin February 1, 2012 at 12:06 pm

Awesome! Thank you. I actually found mine on sale at Sur la Table. I guess this colour wasn’t as popular as others. I love it though!


kat February 1, 2012 at 2:29 am

OH YUM!! I’ve been wanting to try baked eggs for awhile now, but I’m a bit squeamish when it goes to a runny yolk. Is wrong to cook it a big longer till the yolk is no longer squishy? Or is this the type of dish that has to be eaten with a runny yolk..?


munchinwithmunchkin February 1, 2012 at 9:12 am

You could definitely cook it longer. Or you could try whisking the eggs before you cook them.


Savory Simple February 5, 2012 at 8:50 pm

this looks wonderful!


Nicole O March 1, 2012 at 4:09 pm

Saw them last evening on Pinterest.
Made them this morning on a whim..
Turned out fantastic!
(Had some spinach, great addition!)


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