Baked Eggs with Tomato and Herbs Recipe

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bakedeggs-airfryer-6

Whipping up a quick breakfast can be quite challenging especially when there is a little one trying to get your attention all the time. However, thanks to my Buffalo Airfryer, making quick meals is not as painstaking as how it used to be if I had to use the stove. Anyway, long story short, here is one of my favourite breakfast quickie with just 4 main ingredients.

Recipe Ingredients

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  • 1 tomato; diced
  • 1 egg
  • 2-3 tbsp of grated Parmesan/Cheddar cheese
  • 2 tbsp of milk
  • mixed herbs, black pepper and salt to taste

Recipe Directions

  1. Prepare 2 ramekins.
  2. Divide the diced tomato into 2 portions and spoon them into the ramekin.
  3. Add a dash of mixed herbs, black pepper and a pinch of salt into both ramekin. Give it a bit of a stir.
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  4. Add the milk to egg and whisk until it bubbles. The harder you whisk, the fluffier the egg will become.
  5. Pour the egg mixture evenly into both ramekins.
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  6. Sprinkle the cheese on the top of both ramekins.
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  7. Place both ramekins on the Buffalo Airfryer wire rack. Make sure you set the rack to the low-position as putting it on high-configuration will burn the top faster than you can bake it.
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  8. Close the airfryer and set to Bake at 180-degrees for about 10 minutes.
  9. Your baked eggs are done! If you like some sauce to go with it, you can always eat it with salsa or some sour cream.

Prep time: 5 minutes
Cooking time: 10 minutes

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LadyAlly

An editor and journo by day, with mommy duties 24/7, this gungho woman tries to find time to be a gamer, a YouTuber, a writer, a blogger, and lots more on the list.

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