Fall
baked eggs with tomatoes and peppers
- Serves 4
Author Notes
Sarabeth's Kitchen (before she sold it) used to serve a fantastic omelet with red peppers, tomatoes, sour cream and cheddar cheese. Maybe they still serve it, I don't know, but I always loved the combination of flavors. This is my version and I serve it with thick cut bacon and strong black coffee. —sweet enough
What You'll Need
Ingredients
-
8
eggs, the fresher, the better
-
2-3
tomatoes, sliced (you want to have 8 slices about 1/4 inch thick)
-
1
loaf brioche, sliced with crusts removed
-
3 tablespoons
olive oil
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2
red bell peppers, cut in half with seeds removed
-
1 cup
heavy cream
-
1 cup
sour cream
-
1 cup
grated sharp cheddar cheese
-
unsalted butter, enough to butter the bread and butter the pan
-
1 tablespoon
fresh thyme leaves
-
salt and pepper
Directions
- heat the oven to 415 degrees. place the peppers in a pan, drizzle with one tablespoon of olive oil and some salt and roast for about 30 minutes, or until the skin begins to bubble. remove and cool enough to handle. peel peppers and slice each half into strips and set aside.
- turn oven down to 400 degrees and place the oven rack on the lowest rung. put the other two tablespoons of olive oil in a pan over medium high heat and cook the tomato slices for about 3-4 minutes on each side or until they start to brown. remove from heat and sprinkle with salt, pepper and fresh thyme and set aside.
- toast the bread slices in the oven on a baking sheet and lightly butter them. butter the inside of a large, shallow pan. it needs to be big enough to hold all the ingredients comfortably. whip the cream until it begins to stiffen and fold in the sour cream.
- place the tomato slices in the pan and surround each slice with the toast triangles. crack an egg on each slice and top each egg with several slices of the roasted red pepper.
- pour the cream mixture over the eggs and sprinkle the cheese over everything. bake for about 12 minutes or until the eggs are just cooked. serve immediately.
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