Tomato Herb California Baked Eggs
Our take on traditional baked eggs is herby, creamy, and filled with a variety of fresh California Grown flavors. This dish belongs at the center of your brunch table!
Ingredients
- 2 tablespoons Real California Dairy unsalted butter
- 1 cup California cherry tomatoes sliced and divided
- ½ cup sliced California Ripe black olives divided
- 1 tablespoon fresh thyme chopped and divided
- 2 tablespoons fresh rosemary chopped and divided
- ¼ cup chopped parsley divided
- 2 tablespoons sliced green onion divided
- 1 cup Real California Dairy heavy cream
- 6 large eggs
- Salt and pepper to taste
- 4 ounces Real California Monterey Jack cheese grated
- 2 tablespoons California extra virgin olive oil for garnish
- 1 California avocado sliced thin for garnish
Instructions
- Preheat the oven to 325°F.
- 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 jack cheese and season with salt and pepper.
- 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!
Video
Notes
Serve with in-season California fruits, or an Orange Julius!
Nutrition
Calories: 631kcalCarbohydrates: 10gProtein: 19gFat: 59gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 353mgSodium: 599mgPotassium: 551mgFiber: 5gSugar: 4gVitamin A: 2404IUVitamin C: 22mgCalcium: 326mgIron: 3mg
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