Baked eggs with olive oil poached tomatoes

Add an extra 1 1/2 hrs to make parched tomatoes. I scaled down original recipe so to one serving. Just multiply for however many you need

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 f. Brush large ramekin with olive oil and place on baking sheet

Step 2

Add 2 tbsp of cream to bottom of Rampling.

Step 3

Slice Brie into 1/4 slices and place on cream

Step 4

Place 4 slices of coppa against side of rampkin

Step 5

Break eggs into rampkin. Top with tomatoes. Sprinkle with fresh pepper

Step 6

Bake for 12-15 minute until whites are set and yolks are soft. Serve immediately

Step 7

Preheat oven to 300 f

Step 8

Place 1 lb tomatoes in deep baking dish large enough to hold snuggly

Step 9

Cover tomatoes with olive oil. Add garlic and rosemary

Step 10

Cover pan with aluminum foil. Bake 20-30 minutes. Until skins are peeling and tomatoes beginning to burst. You do not want to turn them to nush

Step 11

Fill sterilized glass canning jars with tomatoes. Cover with flavored olive oil. Crew kids on tight

Step 12

Place jars in pot with 2 inches simmering water. Space so hard do not touch. Simmer for 45 minutes. Carefully remove with tongs and cool completely on rack. Will keep for months