Tomato And Basil Egg Cups Recipes

TOMATO BASIL SCRAMBLED EGGS

Steps:

• In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
• Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.
• Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
• Place the tomato mixture in bowl and set aside.
• Melt the butter in the same pan you used for the tomatoes over medium heat.
• Pour in the egg mixture and reduce the heat to medium-low.
• Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.
• Remove the pan from the heat and let stand as the cheese continues to melt.
• Gently fold the tomatoes. Garnish with fresh basil or arugula.

TOMATO EGG CUPS

Steps:

• 1. Preheat oven to 425°F.
• 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
• 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
• 4. Break an egg into each tomato.
• 5. Bake, with the sliced tops, for 10 minutes.
• 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
• 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!