Baked Veggie Eggs
These deliciously simple Baked Veggie Eggs are perfect for breakfast, brunch or even dinner. The toast is built right in to the dish!
- 2 slices gluten free bread cut into rounds (I used Artisan White from Schar)
- 2 tbsp broccoli cooked and chopped
- 2 tsp roasted red pepper chopped
- 2 eggs
- salt and pepper
Preheat the oven to 400 degrees. Grease two 8 or 10 ounce ramekins, and place them on a baking sheet.
Place a bread round in the bottom of each ramekin. Top each slice of bread with 1 tablespoon of the broccoli and 1 teaspoon of the roasted peppers, and sprinkle with salt and pepper. Use a spoon to make a well in the center of the veggies, and crack an egg into each well. Sprinkle the top of each egg with salt and pepper.
Bake the eggs for 14-16 minutes, or until the whites are cooked through and the yolk is still a bit runny. Remove from the oven and cool 1-3 minutes. Eggs can be served in the ramekins or use a fork to gently pop them out, so you can serve on a plate and slice through all the layers. Enjoy!