Caprese Baked Eggs Recipe

In the event you love Caprese salad as a lot as I do, get your repair at breakfast with these Caprese-style Baked Eggs! Although I bake this, you’ll be able to simply as simply make it on the range too – and it’s quicker. I’ve supplied instructions for each strategies within the directions.

Caprese salad is an excellent instance of Italian genius-ness: combining a couple of easy elements that go collectively so nicely it makes you wish to do the glad dance with each chew. Simply tomato, buffalo mozzarella/bocconcini, basil and balsamic vinegar. I’m within the syrupy balsamic camp, however plain is okay too!

I make Caprese salad on platters to function a shared appetizer. I thread it onto skewers for finger meals. I make toasted sandwiches, toss it by pasta. I even stuff it into chicken breast – have you ever tried that earlier than? Mmmm….it’s SO GOOD!

How is it that it was only some weeks in the past that I assumed to have it for breakfast in baked egg kind??

Beans in a aromatic tomato sauce with contemporary bursts of basil. Eggs gently baked within the sauce, topped with superbly blistered cherry tomatoes. Bocconcini cheese – some melted, some contemporary. A scattering of contemporary basil, a drizzle of syrupy balsamic and…..woah…..

Breakfast Caprese. With the added bonus of runny yolk to dip your crusty bread in. 😉

(And let’s simply get the plain out of the way in which – that’s not my Child Palms. It’s my mom’s. Pity she didn’t cross her hand-genes right down to me. 😆)

I had a really fleeting second once I fretted that these Caprese Baked Eggs seemed “too messy” to share. However you understand what? I’ve by no means and can by no means select my recipes primarily based on how fairly they’re.

It would look a multitude, however this can be a lovely mess.

What a approach to begin a Sunday morning!

Keep in your PJ’s. Bottomless espresso. Who must go to out to a complicated bistro for brunch?

Caprese Baked Eggs Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 404 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ small onion , diced (brown, white or yellow)
• 14 oz / 400g can cannellini beans (or other beans of choice)
• 14 oz / 400g can crushed tomato
• ¼ cup chicken broth/stock (or water)
• 1 tbsp mixed Italian herbs , dried (Note 1 for substitution)
• ½ tsp sugar (optional) (Note 2)
• Salt and pepper
• 7 oz / 200g cherry tomatoes (1/2 punnet)
• ½ cup (packed) basil leaves roughly torn
• 6 oz / 180g bocconcini , sliced OR buffalo mozzarella, torn (Note 3)
• 4 eggs
• 2/3 cup balsamic vinegar
• 2 tbsp brown sugar
• Salt
• Toasted crusty bread slices

Instructions

1. Heat oven to 180C/350F. Heat olive oil in a medium skillet over medium high heat.
2. Add garlic and onion and sauté for 3 minutes or until translucent.
3. Add cannellini beans, tomato, chicken broth, herbs, sugar, salt and pepper. Bring to simmer, turn down heat to medium and cook for 3 minutes, stirring occasionally. Adjust salt, pepper and sugar to taste. Stir through HALF the basil.
4. Make dents in the mixture using the back of a wooden spoon. Crack eggs into the dent. Top with cherry tomatoes and most of the bocconcini around the eggs.
5. Transfer to the oven. Bake for 15 minutes or until whites are just set but yolks are still runny (or to taste).
6. Sprinkle over remaining basil and bocconcini cheese. Either drizzle the Balsamic Syrup over in the skillet or serve on the side for people to help themselves. Serve with crusty bread!
7. Place balsamic vinegar, sugar and salt in a small frypan or saucepan over medium high heat. Bring to simmer then turn down to medium. Simmer for 4-5 minutes, stirring occasionally, until syrupy. It's ready when your spatula leaves a path when you run it across the bottom of the frypan. Set aside until required. Use hot or at room temperature - it thickens as it cools.

Notes

1. If you don’t have mixed Italian herbs on hand, make up your own quick one using a mix of dried thyme, parsley, basil, pinch of red pepper flakes plus a dash of garlic and/or onion powder if you have it.
2. You might need a touch of sweet if your canned tomatoes are a bit sour.
3. I used baby bocconcini called “cherry bocconcini”, about the same size as the cherry tomatoes. So cute!
4. You can actually make this on the stove – and it’s faster too. Plus you can control how much the eggs are cooked more easily. Just place the lid on and leave it on medium heat for 5 minutes or so, or until the eggs are cooked. You can peek to check! Using this method is easier but the cherry tomatoes don’t get as blistered and the eggs will form more of a translucent white skin over the yolk. No difference in flavor, just a personal preference to bake this in the oven!
5. Nutrition per serving, assuming 4 servings, excluding toast.