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Tomato Herb Baked Eggs

Recipe developed by James Collier

Ingredients

  • Ingredients

    • 2 tbsp Real California Dairy unsalted butter
    • 1 cup California cherry tomatoes, sliced and divided
    • 1/2 cup sliced California Ripe black olives, divided
    • 1 tbsp fresh thyme, chopped and divided
    • 2 tbsp fresh rosemary, chopped and divided
    • 1/4 cup chopped parsley, divided
    • 2 tbsp sliced green onion, divided
    • 1 cup Real California Dairy heavy cream
    • 6 large eggs
    • Salt and pepper, to taste
    • 4 oz Real California Monterey Jack cheese, grated
    • 2 tbsp California extra virgin olive oil, for garnish
    • 1 California avocado, sliced thin for garnish

Directions

  1. Preheat the oven to 325 degrees F.
  2. In a large, oven safe pan, melt the butter over medium heat. Add half of the tomatoes and black olives, and cook until the tomatoes start to soften. Sprinkle in half of the chopped thyme, rosemary, parsley, and green onion, then slowly pour in the heavy cream and remove the pan from the heat. Gently crack the eggs into the cream, evenly spacing them throughout. Cover with the shredded cheese and season with salt and pepper.
  3. Bake the eggs for 10-12 minutes, just until the whites have set. Remove from the oven, top with the remaining tomatoes and olives, then season with the remaining herbs. garnish with a drizzle of olive oil and the sliced avocado, and serve with buttered toast and your favorite hot sauce!