Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Jilted Eggs

Cooking Light

My Notes

(Only you will be able to view, print, and edit this Note)

Edit Note

Worthy of a Special Occasion

Yield: 6 servings (serving size: 1 egg with toppings and 1 muffin half)

Ingredients

  • 6  large eggs
  • Cooking spray
  • 1 1/2  cups  diced tomato
  • 1  tablespoon  chopped fresh basil
  • 3/4  cup  2% reduced-fat milk
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/4  cup  plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
  • 3  English muffins, split and toasted

Preparation

Preheat oven to 350°.

Break eggs, 1 at a time, into a shallow casserole dish coated with cooking spray. Combine tomato and basil. Top each egg with 1/4 cup tomato mixture. Combine milk, salt, and pepper; spoon 2 tablespoons milk mixture over tomato mixture. Sprinkle each serving with 1 tablespoon cheese. Bake at 350° for 20 minutes or until eggs are set. Serve with English muffins.

Note: Eggs can also be baked individually. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray. Top with tomato and milk mixtures and cheese as directed in recipe. Place cups on a baking sheet, and bake as directed.

Nutritional Information

Calories:
209 (34% from fat)
Fat:
7.9g (sat 2.7g,mono 2.5g,poly 0.8g)
Protein:
12.4g
Carbohydrate:
21.8g
Fiber:
0.5g
Cholesterol:
220mg
Iron:
2mg
Sodium:
594mg
Calcium:
181mg
Cooking Light, DECEMBER 1999