I just finished taking the North Carolina Bar Exam last week, which meant that for the past two months I spent almost every free moment outside of work studying. I also started wearing the Fitbit Force* in mid-December, and really focusing on health, working out 5-6 days a week, and monitoring my intake (ie trying to lose 10+ pounds). So, needless to say, I have not had time for anything fun. The weekend before the bar exam, I decided to fit in a quick and easy new experimental recipe. For the past year or so I've seen many recipes for baked eggs on Pinterest, and have had it on my list of things to try to make at home, and finally created my own version of it using the random items we had in our otherwise bare cabinets.
Pancetta, Onion, and Mushroom Baked Eggs
Yield: 4 Servings
Nutrition: Calories: 223 Fat: 9.6g ; Sodium: 466mg; Carbs: 20.6g; Protein: 17.3g
Ingredients:
- 1/2 large yellow onion
- 1 ounce pancetta
- 4 ounces baby bella mushrooms
- 12 cherry tomatoes
- 2 ounces Cabot 75% fat free cheddar
- 1 teaspoon minced garlic
- 4 eggs
- 4 tablespoons tomato sauce (I cheated here: I would normally make my own sauce, but since I was pressed for time, I used Classico Tomato and Basil Sauce, and I'm not sure that it makes a big difference to use pre-made sauce with a dish like this, given the small quantity used.)
- salt and peper, to taste
Directions:
1. Roughly dice tomatoes, mushrooms, onion, and pancetta.
2. Saute onion, pancetta and garlic until the onions are translucent and the pancetta is lightly browned (about 3-5 minutes) over medium-high heat. Add in the mushrooms and half of the tomatoes for the last minute.
3. Start the layering process by placing 2 tablespoons of tomato sauce into each ramekin. (You could cook this in one large baking dish, but I really liked the individual 7 ounce Le Creuset ramekins for this. It made the perfect individual serving and really allowed the flavors to meld without losing any one ingredient, or having the eggs cook together).
4. Next, spoon the pancetta/onion/tomato/mushroom mixture on top of the sauce.
5. Add the diced cheese: 1/2 ounce into each dish.
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| Sorry for the blurry iPhone pictures |
7. Gently place two tomato halves on top/side of each egg, and then bake for 6-8 minutes, until the egg white is almost cooked. You'll know it is ready when the juices from the tomato sauce and pancetta/veggie mixture start to bubble to the top.
Serve with breakfast potatoes or toast and enjoy the results of your 15 minutes recipe!
xoxo
*K
(all photos by me..explains the blurry, hastily taken iPhone quality...also completely illustrates my past two months)
*Side Note: the Fitbit Force has been an awesome tool to help me monitor my food intake, encourage me to exercise, and see the results of my efforts. I officially hit the down 10 pounds-mark after eating this brunch creation. However, I am sadly one of the 1.7% of people who have had an allergic reaction to it (I think to the nickel), but fixed that by covering the metal parts with electrical tape. I fully endorse Fitbit's products and their app, especially for those of you who like me, have that bit of weight you put on gradually and didn't really notice, or are at the point of trying to lose those last few pounds and need some help. I think I have always been a pretty active and health-conscious person, but this has helped me take it to the next level, and has made it more fun and like a game with the step/active minute/stair/calorie achievements daily. (And, no, I am not receiving anything from Fitbit, nor am I any kind of spokesperson for them. I really like their products and the results I have seen in two months time--10 pounds is a huge achievement for someone my size (8% of my weight)!)
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