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Tomato and Basil Basted Breakfast Eggs This recipe makes basting eggs a breeze. Our fresh basil pesto is like using fresh grown basil from the garden on your farm fresh eggs. Enjoy with country bacon and a crispy ciabatta toasts.
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Ingredients: 1 tablespoon Parmagiano-Reggiano cheese, grated
1 tablespoon Fresh Basil Pesto
2 tablespoon grape tomatoes, cut in half
1 teaspoon Mediterranean Tangerine Aromatic Oil
1 teaspoon Fresh chopped basil leaves
2 whole eggs
In individual serving ovenproof baking dish or ramekin, break eggs carefully side by side. Add tomatoes and basil pesto . Sprinkle salt and pepper to taste and drizzle with Tangerine Oil. Bake in 350° oven until edges are bubbly and yolk is cooked to your desire.
Remove from oven and sprinkle with cheese and fresh basil. Serve while hot with applewood smoked bacon .