Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn’t happen again.
All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you’re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.
I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!
As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!
Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary.
I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks.
PrintErin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
- Author: Cookie and Kate
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Recipe as written yields 4 medium servings. I highly recommend serving this with toasted bread (goat cheese on whole grain toast is perfect!) or something similar (Erin suggests polenta fries, yum.)
Ingredients
- 3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
- ¼ cup grated Parmesan
- 2 tablespoons olive oil
- 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
- 1 garlic clove, pressed or minced (optional)
- Sea salt, preferably of the flaky variety (like Maldon)
- Freshly ground black pepper
- 4 eggs, at room temperature
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn’t need to.)
- Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.
- Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you’re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
- Serve right away in shallow bowls with toast.
Notes
Recipe barely adapted from Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore by Erin Scott.
Make it vegan/dairy free/egg free: Skip the Parmesan and eggs for baked basil tomatoes, which would be great on garlic-rubbed toast.
A note on gluten free: This dish is gluten free as written, just serve it with gluten-free toast or another gluten-free accompaniment.
If you love this recipe: You’ll also love my roasted cherry tomato, arugula and sorghum salad, Tex-Mex omelet with roasted cherry tomato salsa, pesto squash noodles with burst cherry tomatoes and caprese pasta salad.
Tania B
Last dish to knock my socks off was one of my simple faves: capellini aglio e olio – so simple yet so delicious! Your dish above also looks stunning and can’t wait for the hubby to take a work trip so I can try this for myself!
Mackenzie
I have to say THIS baked eggs and cherry tomato recipe knocked my socks off. I absolutely love how simple this dish is. I made it with eggs from my mum’s farm, local cherry tomatoes and homegrown basil. The flavours were so bright and fresh. Such a lovely combination.
Morgan
I made your Tortilla Soup for dinner this week and both of my omnivore parents declared it the best they’ve had!
Barbara
Looking forward to trying this. It looks delicious and is a great way to use up those extra cherry tomatoes at this time if the year. Perfect timing!
Jessica
Love, love love your site! I am a huge salad person so I am obsessed with all of the salad recipes you post! :) I also made your thai mango cabbage wraps the other night for dinner and it was AMAZING! I will definately be adding that one to my regular rotation :) Especially since it was so easy for my non-vegetarian boyfriend to adapt it to chicken instead of tofu
Lori
Love your site and all your recipes – have made a lot and the whole family enjoys! Your pictures are beautiful as well as your commentary. Makes me feel like we’re best buds swapping recipes! Would love nutrition information like calories, protein, sugar content on recipes.
markus
Lori, first see Kate’s and my previous comment about nutrition information https://cookieandkate.com/2014/baked-eggs-on-roasted-cherry-tomatoes/#comment-205980
Estimated values per serving (171 g) based on http://happyforks.com/analyzer (include garlic)
* Energy (calories): 164 kcal
* Protein: 8.66 g
* Fat: 11.44 g
* Carbohydrates: 7.31 g
* Sugars, total: 3.19 g
Janice Peters
I’ve been enjoying your website for a while – I’ve been a vegetarian for over 30 years – but now my teenage daughter is gluten-free and I’m thrilled to see how many gluten-free recipes you have! Thanks so much!
Krissie Gerrard
I’m new to the vegetarian world and I stumbled upon cookieandkate. I have not found a bad recipe yet!!! I made the Butternut Squash Chipotle Chili with Avocado for my husband (without telling him that I didn’t add any meat) and he absolutely loved it! He couldn’t believe it was vegan. Thank you so much for your hard work!
Ellie
I love your website so wouldn’t change anything! I would, however, really appreciate more ‘take to work’ meals for both breakfast and lunch.
I’m looking forward to trying this tomato dish at the weekend!
Joana
eggs+tomatoes, one of my favourite combos! Great recipe :)
Christina
I love your site as is! I’d like to see your take on an chickpea eggless egg salad (my new fav)!
Annette
Yum, I can’t wait to try this one! I’m obsessed with roasted cherry tomatoes right now, too, so I’ve already got the last recipe you posted on my to-do list!
Suzanne
Love your recipes. I esp. have enjoyed the summer salads and the yummy pesto recipe was great with noodles and fresh tomatoes. I love your photos and alternative suggestions too. Thank you for your inspiring blog.
Sylvia
I’m new to your blog and love what I see. The photography is wonderful and the recipes are taste tempting. I’ll be trying Erin’s baked eggs tomorrow. I will continue to follow this blog with enthusiasm!
Dina Apovian
I love your site and all your recipes! The most recent recipe of yours I made was the Strawberry Kale Salad with Nutty Granola Croutons… it was simply gorgeous. I’ll be trying this baked egg dish for dinner this evening… I may add sliced baby portabellas to the eggs since I have them on hand.
suzanne
I love your website! Your emails are always so inspiring and I love the variety of recipes. The photos are always so beautiful too. I’m a vegetarian and love that your recipes please my husband too!
Sonia
Love your blog! Just went out to eat yesterday and looking to re-create the recipe. It was a bowl with coconut rice, black beans, corn, caramelized onions, roasted red peppers, fried sweet potatoes, spinach, blackened tempeh and a vegan sweet red pepper mayo. Man, was it good. Everything was flavored so right and I would love to see a recipe with all those ingredients! Thanks!
M. Soleil
I really love the photography on your site – especially pics of Cookie. The coconut quinoa with kale recipe is a good one!
Nadi
Just found your food blog and am so excited to try your recipes!!! Your photos make me want to try every one of your dishes! :)
Kacy
Tomatoes and eggs are a match made! :) Done and Done
Amy Jackson
I recently made your kale salad with tortilla strips, black beans, feta and dried cranberries – absolutely loved it!
Shelley
I am going to try substituing the cherry tomatoes with fresh garden ripe ones, cooking time may have to be adjusted or simply cut tomatoes to cherry sized bites. Thank you for this interesting recipe!
Phi @ The Sweetphi Blog
Awe, so sorry to hear you were having website issues, it’s truly the worst!! This recipe looks absolutely amazing, I’m such a fan of baked eggs and just so happen to have a ton of cherry tomatoes from my yard, so i’m going to have to make this asap!
Stephanie
I would like to see recipes that are easy to make after a long day at work. I am a PhD student and get home really late, so I am always looking for something that is light and easy to make.
Love your recipes!
Joshua Hampton
The pics of those baked eggs with the roasted tomatoes are just gorgeous. So mouthwatering.
Aubrie
This looks amazing, and so appropriate as tomatoes are abundant right now! I’d love more recipes that you can make ahead, or recipes that freeze well. Thanks for all you do, I love using your website as inspiration in my kitchen.
sara
Yum, that tomato dish looks awesome! The list dish I made that knocked my socks off was a chocolate mousse pie…yum.
Jessica
I absolutely love your site. I make at least 2 or 3 of your recipes each week. We are just moving into beet season here and would like to see a recipe (or two) that includes them :) Keep up the good work-it is very much appreciated.
diana
First of all, I love your recipes and photos and I find your website simple to navigate.
Since I live in FL where it’s hot for most of the year, I am always looking for quick, make-ahead or no-heat-required recipes. We grill and grab & go often here because it’s either too nice outside to be be stuck in the kitchen or too hot to have the oven on for long.
Alex Caspero MA,RD (@delishknowledge)
Yum! i love the idea of baked tomatoes- so simply and the perfect way to enjoy the last summer months. I love all your recipes but recently cant get enough of the squash noodles with cherry tomatoes! SOOO good!
krystal
You know I should say my favorite recipes involve lots of veggies and grains because I enjoy eating healthy but hands-down your “very best brownies” are THE VERY BEST BROWNIES.
Ashley
Love baked eggs. I have to ask, where is your baked dish from? That’s the perfect size! Just darling.
Kate
It’s from Crate and Barrel! Here you go: http://www.crateandbarrel.com/everyday-square-baker/s183124
Sophie
A bucketful of sweet-as-can-be cherry tomatoes just came out of the garden yesterday. This dish is PERFECT for them!
I have been trying to find things to do with bulgur. Your swing on a recipe with bulgur would be really cool to see if you are ever so inspired.
Power to you, lovely!
jacquie
i have to agree with what some others have said in that i enjoy your mixture of recipes as they currently are. i would perhaps like to see a good cracker recipe that is not so high in terms of fat and a nice basic wholegrain bread.
Jess
I’ve been making your tofu and brussels sprouts dish and I love it! As far as your recipes, I think more non-salad based dishes would be great. As a vegetarian as well, I love my salad, but especially for dinner I need something a bit more filling.
Janie
Beautiful site, fab recipes. Love Cookie!
Jenna O
I ate delicious vegetarian lasagne today! Oh how it tasted good!
Michael TAaccardi
I am a vegetable lover (no meat) and I try all of your recipes which I keep in a folder on my laptop.
Your Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes is my favorite.
Keep “recipeing”.
Susan
I love your site, Kate! I would like to see more entrée ideas – I always need more. I did recently make the snap pea and carrot soba noodles – huge hit with me and my hubby. Thank you!
Michelle Llaguno
Keep the healthy recipes coming, Kate!
Beth
I love your baking recipes, especially breads and muffins. Your banana and pumpkin breads are my all time favorites!
Maria H
Perfect timing for my many cherry tomatoes! I have the Sungold and regular red. I even have some basil!
We’re having HamHocks and Pinto Beans tonight so tomorrow is Erin’s dish with our own eggs, too.
Thank you Kate and pats under the chin for Cookie.
Alyssa
I love your website! I love that you add how to make it vegan and/or gluten free. I would not change anything just keep the wonderful recipes coming :)
Christy Qualin
Hi! Enjoy your recipes and anecdotes. Photos are very appealing. Thanks!
Jennay
I wouldn’t change a thing about your website! I love the layout and design! I’m very excited to test out this recipe…we have many tommy toes that are just about ready to devour and this recipe would be perfect! The last recipe that I made was zucchini noodles in place of pasta served with a homemade alfredo sauce! Sooo good!
Michelle
This looks delicious! I am always looking for ways to use eggs but I haven’t ever baked them! Thanks for the easy recipe.
I am making your garbanzo bean salad to take to a potluck Monday ;)
How about a savory bread recipe?
Stargirl
I make your salad dressings all the time! I also am appreciative of you introducing me to Blue Apron. I don’t buy the meals from them but I do use the recipes. I come frequently to your site and have many bookmarked recipes.
I guess I also appreciate the photos. Some people just want the recipe, and few photos. I like the photos because I can look back and see what size you sliced something, or how cooked something should be. It’s really helpful!
lara
just discovered this website and i’m already in love! can’t wait to try so many of these
i really appreciate how i can search by a specific veggie – amazing!
Sophie
I love Erin! You described her perfectly! I am so looking forward to my own copy of her book. This looks like the perfect quick dinner while summer tomatoes are completely wonderful. Yum! Especially with some hearty toast!
I have to say…. after Instagraming your Thai mango wraps, I’ve had more than one of my friends bring them up in conversation :) They were SO good and everyone is dying to make them as well! Thumbs up girl!
Amanda
The cucumber gimlet!! I’m a sucker for gin. I wouldn’t change anything about your website, but I wouldn’t complain about more Cookie pictures, either. :)
Alyssa
Kate, your website is beautiful and simple and accessible for so many people. The recipes are always approachable, but fun enough to make them seem special :) My favorite recipe of yours that I keep going back to is your African Peanut Soup (and your strawberry kale salad with savory granola, your avocado crema that blankets burritos . . .) I love so many of your recipes!! Just keep doing what you’re doing :) Can’t wait to try this new recipe with tomatoes from the garden!
Dhanya Samuel
I love your website just the way it is. Love your recipes and would love to see the same kind in future too – simple, fresh and easy to prepare.
Marianne
My husband is out of the country for two weeks, and the one request my three year old daughter made was to make your to DIE FOR best brownies together :) So that’s the recipe that’s been rocking our socks off. My daughter loves to look over my shoulder while I’m reading your blog.
Patricia
Sorry to hear about the site! I didn’t have any problems Saturday morning when I pulled two of your recipes to try this week. I’ve just made your summer squash tacos with avocado chimichurri…so incredibly delicious! I made it with black beans, which I think gave it more of a southwestern flavor.
I am already looking forward to dinner tomorrow for the leftovers. Thanks for such flavorful, delicious recipes!
Donna
I’d love to see recipes with lots of fresh herbs!
Kelsey
I absolutely loved your coconut kale stir-fry/fried rice!!! Lately, I can’t get enough of slow-roasted cherry tomatoes. They are like candy!
Suzanne
I love your website! It is as fresh and beautiful as your recipes. Love your witty sense of humor, too. Keep doing what you have been doing.
Thank you!
Judy Cinerari
Your recipes are always a hit with my husband for his work lunch the next day. The only trouble is I have to keep making ever larger quantities because he shares it with his colleagues. I feel like I’m feeding the entire office!
Gaby
Yumm!!!! The eggs look delicious, as do the tomatoes!!!
Nadine
Any stuffed tomato recipe or savory waffle recipe would be fantastic!
Kimber Bennett
May I suggest you change pretty much NOTHING?! Your site is a fave of mine – my hubs is allergic to gluten & dairy protein, so I find great stuff Mr. Picky Eater will eat & not violate his diet restrictions. Yay!!! *smooches*
Maureen O'Neal
Maybe more vegan or sweet gluten-free recipes..or just more recipes per page, they’re SO TEMPTING and the photography IS great!
Julie
I loved making your butternut squash dish for my boyfriend- he loved it! Thank you:)
Kate
Hooray! Glad to hear it!
Sue Smith
Everything that I see on here is awesome! I think this tomato and baked eggs is a sock-knocker!!!
Inge
Wow, your blog is soooo delicious :)
You’d change nothing, the website is working great!
I’d like to see more salads to go, easy for school, work or picnic.
I made these eggs. Wow. they were delicious. Really delicous. Going to make them for lunch with friends!
Kate
Thank you very much, Inge!
diana v.
I too can’t get enough of cherry tomatoes this time of year. I can’t wait to make this….it will be dinner tonight.
thanks for sharing it with us…..
I love your site…..
Kate
Thanks, Diana! Hope you enjoyed it!
Cat
Your spaghetti with pesto, squash noodles, and burst cherry tomatoes definitely knocked my socks off- so excited for another cooked cherry tomato recipe. Cheers!
Kate
Awesome! Glad you appreciate the cooked cherry tomatoes—I’m obsessed!
Melanie
Kate (and Cookie) –
I had this for dinner last night over some roasted polenta rounds and might I say it was FANTASTIC! (my husband even raved over it) Thank you for the share. When tomatoes are in season I could eat them all day long!
Kate
Woohoo! Thanks, Melanie! Roasted polenta rounds sound like an amazing accompaniment.
DLG in Mich
I have basil coming out of my ears and a co-worker just gave me some tomatoes from her garden, so I will be making this recipe soon. The last recipe that knocked my socks off was your strawberry, spinach and quinoa salad with goat cheese. It was delicious!
Kate
Thanks, DLG! Glad you enjoyed that salad!
Nancy
Kate, I’ve tried to come up with something that needs improving but sorry you’re perfect, which may make more pressure to be even more perfect, but it’s true!! I’m new to your blog and so happy that my niece Krystal told me about you. I’m making these baked eggs this morning and as usual you are so inspiring and spot on! I have a bunch of juicy fresh from the garden plum cherry tomatoes that the fruit flies would love to have at! It’s not just your great recipes and photos that I love it’s the inspiration that you give us. Thank you
Kate
I’m blushing over here! Thank you, Nancy. I’m delighted to hear that you are enjoying my recipes so much! Please tell your niece thank you from Kate for sharing my blog with you!
samW
this looks delicious!!!
Elena
You cook like I like to eat! Often when I am stumped for what to make, your blog is my first stop.
Things I’m always on the look out for:
– lighter recipes (things that are complete meals, but won’t contribute to my love handles)
– lunch/packable options
I enjoyed your “week as a vegetarian.” I’ve been a vegetarian almost all my life and also just cook for one. It was fascinating to me to see what someone else ate for a week and how you “repurposed” things. Thanks for a peak into your life and thanks so much for your blog!
Kate
Thank you for your suggestions, Elena! I’m going to work on a new “week as a vegetarian” post soon, and I’ll be publishing some lunch tips tomorrow!
Stephanie
The strawberry-rhubarb compote you posted earlier this summer was frequently requested by friends, all of whom now also follow the blog! Thanks for the easy intro to using and enjoying rhubarb.
Kate
Stephanie, thank you for sharing my blog with your friends! I appreciate it! Glad to hear that you enjoyed the strawberry-rhubarb compote, especially since I haven’t gotten much feedback on that one.
Catherine
I check your website every week while planning my weekly meal list. It is my favorite!!! Your recipes are delicious and fresh! The other night I tried the pesto squash noodles with burst cherry tomatoes and it was delicious—my kids ate it up and licked the bowl clean. I am making spaghetti noodles like that from now on—they didn’t even know the squash was in there. I’m looking forward to new recipes and to trying this one out next!
Kate
Thank you, Catherine! I’m glad to know that you’re enjoying my recipes!
Hilary
I loved the lemon parsley bean salad, it’s a great summer lunch!
Kate
Thanks, Hilary! Glad you enjoy the bean salad. It’s one of my favorites!
Tessa
So glad your site is feeling better,K!
Tina
What a gorgeous dish! I can’t wait to use up all the cherry tomatoes I have in my container garden!
Debbie
I think those eggs could be made on a bed of Roma or regular tomatoes sliced as well. The Romas might contribute less moisture; clearly some experimenting will be coming up, lol! Supper for two at least nights for me.
I made the honey banana bread last week. I added cut up strawberries and saskatoons (like blueberries, kind of). It was very popular at a family gathering. Thank you so much for posting your recipes.
Kate
Thanks, Debbie! I’m sure you’re right about the tomatoes. Glad the banana bread went over well!
Julie {Bananas for Bourbon}
I love your curried cauliflower quinoa and the broccoli pesto recipes. And so many others. Keep em coming!
Rachel
One of my favorite posts of yours was the one about how to get a food blog started. It really helped me with mine! I started about a month ago, and things have been going well with it, but your tips helped a lot. Thanks for that!
Kate
Thanks, Rachel! Good luck with your new blog!
Jess
Oh my – so glad you got it sorted out! After a horribly confusing blog crash a couple years ago, I live in fear of changing anything on my blog. That tech stuff is so confusing. I love, love this idea for a brunch dish – what a healthy, summery thing to serve!
Emma
More recipes like this one would be great- I love eggs!
Sue
I love your site!
Please enter me in your give away!
Joanne
Website technical issues are THE WORST! I’m glad you came out on the other side alright.
Give me roasted tomatoes and runny yolks and I’ll be yours forever.
Barbara Mccrary
Just discovered your blog so looking forward to exploring all your recipes!
Kate
Thanks, Barbara! Hope you enjoy them!
Achill
I am always looking for yummy, healthy (quick?) recipes to pack in lunches for kids & adults!!
Kate
I hope to share some good lunch options this week! Just back tomorrow! :)
David G
This looks so good. I can’t wait to try it this weekend.
Cheri
I honestly love each and every one of your recipes–you’ve showed me the way to love salads;) I use at least one per week. What I look forward to equally if not more is a peak at that precious little imp of yours, Cookie! I’ve lost too many people and pets this year and your little girl puts a smile on my face and heart every post. Thank you and know your hard work is appreciated!
Lindsay
I would love more gluten free breakfast recipes!
laurasmess
So sorry to hear about the issues with your site lovely :( :( I can definitely empathise; it sucks when your ‘baby’ gets infected with something!!! Glad that things are back on track now. As for this gorgeous baked egg recipe? YUM. That’s all that needs to be said! Thanks to you and Erin for sharing a simple, delicious and nourishing recipe. I can’t wait to try it xx
Amy
My family totally enjoyed the “meatballs” that I found on this site a couple of weeks ago – YUM! And they were fun to make as well!
Tamika
A lamb burger with goat cheese and mint-cilantro sauce. It was unbelievably good. With a side of sweet potato fries and a side salad my meal was complete.
Traci
I’ve brunched on a similar baked egg dish with potatoes and tomato sauce from BGSK, but this looks healthier and equally yummy. I also made and absolutely loved your roasted tomato, arugula and sorghum salad.
Kate
Thanks, Traci! I’m glad you enjoyed the sorghum salad!
Kim
Kate, your blog really is my favorite – your approach to eating is very similar to mine, and I can always count on your recipes to lead us to a delicious meal! I probably cook some variation of your kale burrito bowls and the sweet potato burritos once or twice a month (I fell hard for that avocado salsa verde)…I would love some more mexican – inspired dishes!
Kate
Thank you, Kim! I’ll work on those Mexican recipes! They’re my favorite, anyway. :)
Sarah F
I love when you highlight healthier recipes focusing on whole foods! I love your website!
Ava Collins
Hi Kate!
I just recently discovered your blog through a Buzzfeed link titled “38 Grilling Recipes That Will Make You Want To Be Vegetarian”. I made your Summer Squash tacos with Avocado Chimmichurri and have been coming back ever since. The dish that really knocked my socks off was the Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce. Now, who doesn’t love a good peanut sauce? But, the way the tofu was prepared was incredibly flavorful and crispy, which are not words I usually use in the same sentence with tofu! I also have appreciated your cocktail recipes. The Cucumber Mint Gimlet has been my “deck downer” since your posted it. In fact, now that I am thinking about it, is it five o’ clock yet?
Thank you!
Kate
Ava, thank you for your sweet note! I’m so glad to hear that you appreciate my recipes! It’s only 10 am and you have me thinking about an after-work gimlet. Yum. :)
Maggie
Wow, Hi Kate and Cookie! I just happily stumbled across your blog looking for dried apricot recipes. I just like everything about your blog that I’ve seen so far, I need to spend some time exploring it some more. So that egg and tomato dish looks awesome and so pretty! I’ve been making a quick stove top in a skillet version for a long time. Easy to do before running off to work. Erin’s cookbook is me in a nutshell. I’ll be looking at that when I’m done here. My 23 year old daughter just turned me on to Blue Apron yesterday, (great concept) and I’ll definitely be sending her your link! Thanks for all of this! Give Cookie a kiss on the nose from me and my dog, Grayson.
Kate
Hi Maggie! Thank you for saying hello! I hope you enjoy my recipes. Cookie says hello!
Michelle @ Vitamin Sunshine
This looks amazing! I love tomatoes, and often bake large tomatoes to have with eggs for breakfast. I will have to pick up cherry tomatoes this week.
Carolsue
The last recipe that knocked my socks off was one I found on Pinterest called Creamy Buffalo Chicken Zucchini Noodle Bake, as Paleo recipe.
Tobie
I’m all for recipes where I can freeze part to use later in the week.