John Myers
Eggs – Tomatoes – Pan, Baked
The perfect eggs – tomatoes – pan, baked recipe with a picture and simple step-by-step instructions.
- 1 Tablespoon Oil
- 1 Pc. Onion
- 2 Pc. Tomatoes
- 2 Pc. Eggs size M
- 80 g Cheese, e.g. Gouda (2 large pots)
- Basil leaves
- 2 Schb. Whole grain bread
- Cut the onions into strips and fry them. Cut the tomatoes into slices and distribute them evenly in the pan over the onions. Salt and pepper. Cover 2 – 4 eggs and poke the yolks so that they melt. Spread 2 large slices of cold cuts or cheese residues over the eggs, close the pan with a lid (if necessary, a pot lid will do the trick).
- 2 Put slices of wholemeal bread on a plate, buttering is no longer necessary with so much fat. After a few minutes, lift the lid and see if the cheese has melted nicely. Use the spatula to move the egg and tomato pan onto the bread slices. Decorate with basil leaves.
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