Baked Eggs With Chicken, Basil & Tomato – a delicious recipe with Eggs, Parmesan - freshly, Bread - thin slice, Tomato, Fresh Basil, Butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees and butter 2 mini cast iron dutch ovens so eggs don't stick.
2
In a separate bowl, scramble eggs and add S$P to taste. Mix in a dash of chili flakes Parmesan, basil, tomato and chicken.
3
Divide mixture evenly into both mini-pans.
4
Place cut bread in at an angle so it is half submersed in egg mixture and small pat of butter atop the eggs. Add a sprinkle a bit of extra Parmesan to each.
5
Cover pots and bake for 10 minutes on center rack.
6
Set oven to broil, remove lids and transfer mini-pans to top rack. This will help eggs get golden with a slightly crispy top layer. Approx 2-3 min.
7
Take out and let cool on wire rack.
8
Either serve in cast iron pots or turn out onto plate and slice. Serve with Sriracha and garnish with fresh basil sprig.
145
kcal
Calories
10
g
Fat
2
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4-5 Eggs, Parmesan - freshly grated, Hearty Bread - thin slice, 1/2 Tomato - diced, and more.
Yes, Baked Eggs With Chicken, Basil & Tomato falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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