This version of baked bags can be considered a low-calorie version simply because there is no cream or milk added. However, if you want to add milk or cream, please do so as it gives added richness to the eggs.
You’ll need to get 2 small oven-proof bowls for this recipe as well as a baking sheet/pan.
Serves 2
Ingredients
1 tablespoon oil
3 tablespoons finely diced tomatoes
3 tablespoons thinly sliced green onions (white and green parts)
2 teaspoons of butter (substitute with margarine if you like)
4 eggs, room temperature
Salt and pepper to taste
Directions
1. Preheat oven to 375 degrees F.
2. Heat oil in small frying pan on medium heat. Add tomatoes and green onions, season with salt and pepper, reduce heat to low and cook for 1 – 2 minutes or until the tomatoes are softened.
3. Turn off heat and set aside.
4. Rub a little butter all around the insides of each bowl.
5. Crack two eggs and add one to each buttered bowl.
6. Season with salt and pepper.
7. Divide the sautéed tomatoes and onions in half and add to each of the bowls with egg.
8. Crack and add the remaining two eggs, one into each bowl, and season with salt and pepper.
9. Place bowls on baking sheet and transfer to oven.
10. Bake for 20 minutes for fully cooked eggs, if you like your eggs a little runny, cook for 10 – 12 minutes.
11. Serve with toast.
