Eggs with Roasted Cherry Tomatoes and Blue Cheese Recipe

Eggs With Roasted Cherry Tomatoes And Blue Cheese Recipe

Ingredients

Serves 6

• 2 pints cherry tomatoes, halved (about 3 cups)
• 2 tbsps. extra-virgin olive oil
• 1/4 cup basil leaves, cut into chiffonade
• 1/2 cup crumbled gorgonzola or other cheese (optional)
• 3 tbsps. unsalted butter
• 6 large eggs
• salt and freshly ground black pepper

Method

1. Preheat the oven to 400 degrees F
2. Lightly grease 6 individual ramekins or cast-iron skillets and set them on a baking sheet
3. Divide the tomatoes among the 6 ramekins
4. Bake the tomatoes for 6 minutes, until just softened
5. Drain off any excess liquid
6. Drizzle on the olive oil and divide the fresh basil evenly among the 6 baking dishes
7. Divide the cheese evenly among the dishes if using and cook for 2 minutes longer, until the cheese is just melted
8. In the meantime, prepare the eggs sunny side up
9. Melt 1 tbsp butter over medium heat until it’s foamy
10. Crack two eggs into the pan (alternatively, crack them into a small bowl and slide them into the pan)
11. Cook for 1 minute until the outer edges begin to set
12. Add 1 tbsp water to the pan, place the lid on and lower the heat
13. Cook for 2-3 minutes longer until yolk is set and egg white is opaque
14. Repeat until all eggs are cooked
15. Place an egg on top of each ramekin or skillet to serve

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