Baked Eggs look and taste like you fussed, but they couldn't be easier to make! 

Toaster Oven Baked Eggs - Veggies First Then Dessert


Baked Eggs, also known as Shirred Eggs, are a dish I just recently tried for the first time. Eggs are one of my favorite meals, and I will eat them just about any way they are prepared. So I was surprised when I found the recipe, and learned I had never enjoyed them this way before.

They are very tasty, and I almost felt as if I was eating at an upscale restaurant as I ate them. They are rich, creamy and sophisticated, with their blend of milk, Parmesan, and capers, as well as the marinara sauce tucked underneath. 

Toaster Oven Baked Eggs: Veggies First Then Dessert


I'm telling you, once you pop one of those egg yolks open, and dunk in that piece of buttered toast, you’ll never look at eggs the same way again. This dish takes them to a new level.

And the best part? It takes all of 5 minutes to prepare them, and 10-15 minutes to bake them. I used my little toaster oven, which is perfect for single servings. They can also be made in a regular oven, if you would like to prepare them for a crowd.

Veggies First Then Dessert : Toaster Oven Baked Eggs


Today is Multicooker Monday, a group run by Sue from Palatable Pastime. We meet once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.


Printable recipe

Toaster Oven Baked Eggs

Ingredients

4 eggs
1/2 cup marinara sauce, divided
1 1/2 teaspoons capers, drained and divided (optional)
1/8 cup cashew milk, divided
1/8 cup vegan Parmesan cheese, divided
Salt and pepper, to taste (I didn't add any salt because the capers were plenty salty enough)
Chives for garnish (optional)

Directions

Butter two ramekins.
Pour 1/8 cup marinara in the base of each ramekin, and top with 3/4 teaspoon capers in each one, if using.
Crack two eggs into each ramekin.
Top eggs with 1 tablespoon cashew milk and 1 tablespoon vegan Parmesan cheese in each ramekin.
Sprinkle with salt and pepper, to taste.
Bake in a toaster oven at 400F degrees, for 10-15 minutes until white of eggs are cooked, and yolk is desired doneness.
Garnish with chopped chives if using, and serve with buttered toast.


NOTES



 We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More



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Toaster Oven Baked Eggs - Veggies First Then Dessert #MulticookerMonday

 
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2 Comments

  1. I love using my small oven when only making a couple of servings or when it is hot and I don't want to heat up my house. This dish looks like the perfect way to start the day.

    ReplyDelete
  2. Ohh this really does sound like a "feeling fancy" kind of breakfast - yumm!

    ReplyDelete

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