Eggs are baked with Tomato and Spinach. Great for a hearty breakfast or even better as a late night snack.
Preheat oven to 400 degrees F
Grease or spray oil 2 ramekins/oven proof bowls then divide tomato slices between them. Season tomato with Whiskey Oak Smoked Salt and fresh ground pepper.
Gently squeeze spinach to remove as much water as possible and divide between bowls, pressing in middle to leave a well for eggs to rest. If desired add ham or other thinly sliced meat and drizzle with hot sauce
Crack eggs into center of each bowl (1-2 per bowl as desired) and sprinkle Whiskey Oak Pork & Poultry over the top
Place bowls on baking sheet and bake until whites are set yet yolks are still soft, about 15 minutes
Carefully serve, remembering that bowl will still be hot
Hot toast with butter and pork & poultry seasoning goes great with this.
Ingredients
Directions
Preheat oven to 400 degrees F
Grease or spray oil 2 ramekins/oven proof bowls then divide tomato slices between them. Season tomato with Whiskey Oak Smoked Salt and fresh ground pepper.
Gently squeeze spinach to remove as much water as possible and divide between bowls, pressing in middle to leave a well for eggs to rest. If desired add ham or other thinly sliced meat and drizzle with hot sauce
Crack eggs into center of each bowl (1-2 per bowl as desired) and sprinkle Whiskey Oak Pork & Poultry over the top
Place bowls on baking sheet and bake until whites are set yet yolks are still soft, about 15 minutes
Carefully serve, remembering that bowl will still be hot
