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Baked Eggs over Heirloom Tomatoes and Mixed Greens CLINTON KELLY

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A great way to start your morning!

ingredients
BAKED EGGS OVER HEIRLOOM TOMATOES AND MIXED GREENS
1 tablespoon butter (room temperature)
8 large eggs
1 box mixed greens (5-ounces)
1 lemon (juiced)
1/4 cup olive oil
2 large heirloom tomatoes (thinly sliced)
1/4 cup Parmigiano-Reggiano (shaved, to garnish)
Kosher salt and freshly ground pepper (to taste)

directions
Preheat oven to 375ºF.
Grease a rimmed baking sheet with the softened butter. Carefully crack all 8 eggs onto the prepared tray. Bake for 5-6 minutes. Remove from oven and set aside until ready to use.
In a small bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Place the mixed greens in a large bowl. Pour the dressing around the rim of the large bowl and toss until the greens are lightly coated.
On four medium-sized plates, divide greens evenly. On each plate of greens place two 2 slices of tomato, and then top each greens mixture with 2 eggs. Garnish with shavings of Parmigiano-Reggiano cheese.
Tip: Need a little protein to start your day? Add a slice of ham or turkey on top of the tomato!

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