Recipe: Savory Baked Egg {Eat.Live.Be.}

by Cate on February 6, 2013

egg cup-002We are not one of those families that has a leisurely breakfast together.

Certainly not during the week.

Nick is most definitely *not* a morning person, and the longer I let him sleep the better.

Madeline is happy from the moment her little toes touch the floor, but isn’t interested in food at that time of day.

And me? Well, although I do eat breakfast every morning, it’s not at home. Honestly, just getting the three of us up, ready, and out the door by 7:20 am every morning is an Olympic feat unto itself.

For realz.

So in the interest of keeping it real, breakfast at home during the week just ain’t happening. Luckily, at this stage in their lives, the kids still have an early morning snack time at school, and that’s when they dig in. You know, save for the granola or banana muffins I shove in their hands as we head out the front door.

Now weekends? They’re another story. Usually at least one of the two mornings, we’ll have a homemade breakfast at home. Those are usually the times for chocolate chip pancakes (Madeline’s favorite), toasted bagels with cream cheese (Nick’s favorite) or an egg something or other. Nick will eat them sunny side up or hard-boiled or deviled. Madeline will eat them deviled. And that is it. So when it’s an egg day, I’m all short order cook.

Like a boss.

And this little egg cup? Something that neither of them will eat, but I will. Super quick. Simple. Tasty. Your protein. Veg. A wee bit of dairy. And mostly clean eating.

The kind of recipe that Eat.Live.Be. days are made for.

Savory Baked Egg
Recipe courtesy of Weight Watchers magazine (January/February 2013 issue)

Heat toaster oven to 400F. Grease 1/2-cup ramekin. Crack 1 egg into dish. Add 1 tablespoon marinara sauce, 1 tablespoon crumbled feta, and 1 tablespoon snipped chives. Bake 8-10 minutes. Serve with 1 slice toasted cracked wheat bread.

*Notes: I think I’d skip the marinara sauce next time, and and some chopped fresh tomato instead.

*1 egg and 1 toast: WW PointsPlus value: 4

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{ 3 comments… read them below or add one }

Joanne February 7, 2013 at 7:26 am

I couldn’t leave the house without breakfast and coffee, but I also don’t have kids yet. :P This baked eggs sounds awesome. Anything with feta in the morning has to be a good thing.
Joanne recently posted..Recipe: Sushi with Curry-Roasted Sweet Potatoes, Avocado, and Cardamom Millet Rice {eat.live.be}

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Sister February 7, 2013 at 9:43 am

Love the barefoot contessa version of this – think it’s in the paris book – adding cheese, butter and toasted baguette really takes it to the next level (tho not so ww friendly of course)

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patsy February 7, 2013 at 9:53 am

Ok… I now have another excuse to change from the old “pop up” toaster that our bagels won’t fit into and get a regular toaster oven! This is totally my kind of breakfast… and I agree, chopped tomato sounds like a great change up for this recipe.
patsy recently posted..Time to Read: Four of a Kind by Valerie Frankel

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