Wow, I really enjoyed this lovely breakfast treat. So simple and yet so delicious, quick and very easy to make and easy to vary. I used a blend of mozzarella and parmesan cheese, didn't have any parsley so I used cilantro. The tomato holds up beautifully in the oven. My egg was a little over done, but that was me and not the recipe. I can't wait to make this again. Thank you for sharing your recipe Tisme.
Great breakfast for the DM and I thank you. Scaled back for 1-2 serving and one with a slice of wholemeal/wholegrain buttered toast made a very satisfying breakfast. Baked at 160C fan forced for 20 minutes but the whites weren't just right so put in for another 3 minutes but the yolks set a little more than I would have liked but was perfect for the DM's tastes. thank you Tisme, made for Make My Recipe - Edition 11.
Wonderful! The flavors were great. I used sharp cheddar and omitted the salt. As Deb mentioned, I did find the need to cook longer than 20 minutes at 350. When I peeked in at 20, the egg was still clear and uncooked. Another 10 minutes or so had the white cooked through and a nice soft yolk, exactly how we like! Thanks for sharing!
Let me start by saying sorry about how plain the photo looks DH started eating before I got a shot so all that was left was this one. These were served with toasted, buttered muffins which made a very, very yummy breakfast. Do need to mention that cook time was off as the recipe says 350*F for 20 minutes. Mine toke 40 at the end of 20 minutes the looked like had just put them in the oven. At the end of 40 minutes they were like soft boiled eggs. Thanks so much for the post.