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Roasted Cherry Tomatoes with Eggs

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Just a recipe today. But ‘WOW’ what a pretty, fantastic, and super delicious recipe! I love this little recipe. Hope you like it too!
Best of all it is a quick and easy meal for those evenings when time is short!

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Today’s recipe is as delicious as it is quick and easy.

This recipe is also very budget friendly too; coming in at under $5.00 for 2 people.

I have eaten this dish for breakfast, for dinner, and ate the left-overs for lunch. This recipe can be the main entrée or a side dish.

This is just one delicious, quick & easy, and very versatile dish! What else can we ask for?

I first saw this recipe last summer. There must be a dozen or using these or similar ingredients. Some recipes used tomato sauce some used regular tomatoes. There were plain recipes and fancy ones. There were some with a few ingredients and some with many, many ingredients.

You know me though. I am lazy and I prefer recipes with just a few ingredients. So I pared it down to just six ingredients not counting salt and pepper.

This is a luscious meal. It is also quick and easy and oh so very, very sweet. With some crusty bread and butter this is a very filling dish.

The recipe below can be doubled and tripled to serve more people.

I hope you like it as much as I do.

This is what you will need for about 2 people:

2 – 3 cups sweet cherry tomatoes halved

NOTE: I used both red and yellow tomatoes. You can use just read or yellow.

¼ cup grated Parmesan

2 tablespoons olive oil

2 tablespoons fresh basil leaves

1 garlic clove pressed – Optional

3-4 eggs, at room temperature

Salt and pepper to taste

This Is What You Do

Preheat oven to 400 degrees Fahrenheit.

Arrange the halved tomatoes in a baking dish.

Heat the tomatoes for 12 minutes.

Sprinkle the Parmesan over the tomatoes and drizzle on the olive oil. Scatter the basil over the tomatoes and season with the salt and pepper.

If using, stir the garlic into the mixture.

Crack the eggs over the tomatoes.

Return the dish to the oven and bake for 10-15 minutes or until the egg whites have set and the yolks are still soft.

Sprinkle with more with salt and pepper if needed. Sprinkle the remaining basil too.

If the cheese has melted you may want to sprinkle more cheese on top too. Or, put out a dish with cheese for folk to sprinkle as much cheese as they wish.

Serve with some crusty bread and butter.

Bon Appétite

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I’m Back

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It has been a long time, I know.

The year of 2016 has been a different kind of year for me. I started the year off with a stroke. I was lucky. It was small and mild. I am doing very well.

Even so, I was tiring of blogging even before the stroke.

Number one I was running out of recipes. Two I was also running out of topics to write about every week too.

Number three and most important to me, I was running out of time too. It takes 15-20 hours or more to cook a recipe, take pictures of each step of the recipe, insert the pictures into the blog, type out the recipe with directions, and to write a post on some topic or another.

And since I have a part time job now, it is difficult to find 15-20 hours to blog.

So for the above reasons I just stopped.

However, recently I have had the urge to do some blogging again. So I am back.

I will probably only post about once a month. I will probably just share a recipe with just one or two pictures. Doing the cost of the recipe section is also time consuming. So more often than not I will not do a ‘cost per person’ either.

With these changes I am hoping that in the New Year I will have more time to blog and share more recipes with you.

So let’s get started. Today I have a delectable recipe for you ~ Cranberry Mousse. I made it Christmassy by putting the mousse in Christmas wine glasses.

This is an Ocean Spray recipe.

Featured Recipe                    Cranberry Mousse

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1 cup cranberry juice1 – 3 ounce package raspberry gelatin

1 – 16 ounce canned cranberry sauce

2 cups Cool Whip

Heat the cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in the raspberry gelatin until dissolved. Set aside.

Beat the cranberry sauce on high with an electric mixture for one minute.

Stir the cranberry sauce mixture into gelatin mixture.

Chill until it begins to thicken, but not set. Then gently mix in the whipped topping using a rubber scraper.

Spoon into serving dishes and chill until firm.

Serve in festive cups.

Makes 8 servings.

NOTE ~ You can also switch the flavor of the juice and the jello. For instance, you can use cran-raspberry flavor juice and jello.

Bon Appétite!!!!
Merry Christmas and Happy New Year
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Sky On Fire in Columbus, Ohio

A Photo Essay

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June 20. 2016 9:00 p.m.
The End
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