Baked eggs with tomatoes and mozzarella and toast

Ingredients

For 1 serving

• Eggs2
• Cherry tomatoes150 g
• Light mozzarella60 g
• Basil3 g
• Whole wheat bread60 g
• Arugula40 g
• Extra virgin olive oil8 g
• Dried oregano1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Grease individual ramekins with half the oil.
2. Wash the cherry tomatoes, halve them and divide them among the ramekins; season with a pinch of salt and the dried oregano.
3. Dice the mozzarella, pat it dry with kitchen paper and add it to the tomatoes; crack an egg into each ramekin and lightly salt the white.
4. Bake at 190 °C for 12–14 minutes, until the whites are opaque and set and the yolks still soft; bear in mind they keep cooking for a minute out of the oven.
5. Meanwhile toast the wholemeal bread for 2–3 minutes, until crisp, and dress the washed rocket with the remaining oil and a pinch of salt.
6. Finish the eggs with torn basil and a grind of black pepper and serve with the toast and rocket.