A breakfast for egg lovers

I intended for this post to be about the chef classes I started last week. But there's something far more important to me right now, my grandfather. He's in intensive care and we're on our way to see him this morning.

Pop is an 81 year old Southern man who voted for Obama and once owned an awesome textile company called Needletown. He loves a cold Budweiser, and anything by Johnny Cash or Willie Nelson. He can be so very stubborn, and I always think of him when I act the same. We both share a love for early mornings, strong coffee and eggs.

Baked eggs with tomato & cottage cheese
1 tbsp olive oil
1 medium tomato, diced and seeded
1 clove garlic, minced
1 tsp balsamic vinegar
3 large basil leaves
1 local egg
1/4 c cottage cheese*
freshly ground black pepper

Preheat the oven to 325. Heat olive oil over low-to-medium heat. Add the tomato and cook for about five minutes. Add the garlic, cooking a few minutes longer until fragrant. Remove from heat, add the dash of vinegar. Butter or oil a small ramekin. Add the tomato, garlic and basil to the bottom of the ramekin. Crack the egg into a small bowl. Add the cottage cheese and black pepper, mix well. Add the egg mixture to the ramekin and place on a baking sheet. Pour water into the pan until it comes up to about one-third of the side of the ramekin. Place in the oven. Cook until the egg is completely set, 15-20 minutes. Be careful removing the baking sheet with hot water from the oven.


Serves one. Make an extra for someone you love and serve with strong coffee.

*Normally I use heavy cream, but I was out. Cottage cheese worked perfectly and added an extra protein kick.