WEEKDAYS 1e|12c|p

Baked Eggs over Heirloom Tomatoes and Mixed Greens

Clinton Kelly
Servings: 4
0 to 15 min

A great way to start your morning!

  • Ingredients
  • step-by-step directions
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)
  • 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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