January 26, 2009

Baked Dijon and Tomato Eggs

Use Eggland's Best eggs or cage free eggs for this recipe. Much tastier than the cheaper eggs.

Baked Dijon and Tomato Eggs

Preheat oven to 350.

One or two eggs perperson

1 tsp mayonnaise per egg

1 tsp dijon mustard per egg

1 large sliced tomato

Salt and pepper to taste

Lighty grease a muffin tin. Place a tomato slice in the bottom of each cup. Crack egg on top of the tomato. Mix mayonnaise and Dijon mustard. Spoon one teaspoon of mixture on top of the egg. Place in oven on the top rack and cook until slightly browned and eggs are cooked.

Cook for 5-10 minutes for soft, 10-12 minutes for medium and 15 minutes for well done.

Note: Tomato can be replaced with smoked salmon or smoked turkey.

•this recipe is from The Body Knows Cookbook by Carolyn Sutherland.