The office. Tea steeping while sun moves across the room....it's lovely.
Baked eggs with goat cheese and Japanese tomatoes
breakfast at the office
I like to keep breakfast simple. I like to keep everything simple actually (at least where food is concerned). Start with these ingredients. Trader Joe's baby. Love them. Although, this cheese is not organic and I will probably have to find an alternative soon it worked well for this dish. Forgive me. I won't let it happen again. This dish is single summer friendly, meaning, it's calorie lite. Healthy, tasty and quick. 15 minutes to make, swear.
- Spray some olive oil into a ramakin.
Have we talked about Japanese tomatoes? I may be repeating myself here but these are the best things at the farmer's market. I've never seen them at the grocery store. They are a little less vibrant in color than we expect from a robust tomato but the flavor is always light, sweet and wonderful. They are much lower in acid than normal tomatoes. Also more watery.
- Slice one into 4 1/2" rounds. Put one round in the bottom of the ramekin.
- Sprinkle some goat cheese onto the tomato.
- Pour in egg white. Repeat ....until the ramekin is full.
- Finish with cheese on top.
- Add ground pepper to taste but wait on salt. The cheese is salty and you can always add more after the first bite.
- Pop the ramekin into the toaster oven at 350 for 10 minutes.
- Take it out once to drain some of the water that the tomato will release.
- I always toast a piece of rye bread along side the eggs. Flipping the toast once.
- Eh... Voila! Yum.
A perfect way to start the day. Good call camera.