baked eggs | Bewitching Kitchen

I am totally in love with this concept, which I saw in one of those reels online that entice you but not always work. This one had a happy ending, and for that I am grateful…

BAKED EGG TORTILLA BITES
(slightly modified from food bites)

makes about 8

3 tortillas
1 tablespoon olive oil
2 eggs
3 tablespoons heavy cream
25 grams cheddar cheese, grated
1 teaspoon sea salt
pepper, to taste

5 grape tomatoes, one per tortilla cup
fresh chives, to garnish

Heat oven to 350F.

Cut out tortilla flowers with a cookie cutter. Brush the top and bottom of the tortilla flowers with olive oil, insert in a muffin tin. Bake until slightly golden, maximum 5 minutes. Remove from oven and allow to cool slightly as you prepare the filling.

Mix the eggs, cream, shredded cheddar, salt, and pepper. Spoon the mixture on top of each tortilla flower till the bottom is covered. Bake again until the egg is cooked (about 8 minutes). Remove the egg tortilla bites and allow to cool.

Slice a grape tomato in the middle at a slant. Cut each half in half. Connect the two set of halves to make two hearts. Top the tomato hearts onto the egg tortillas. Arrange chopped chives as the stem.
Sprinkle with sea salt and pepper. Serve immediately.

ENJOY!

to print the recipe, click here

Comments: This was so simple and absolutely delicious. I used a carb-balance type flour tortilla, but I bet it would be even better with regular ones. Do what suits you. I include a little video to show you how to cut the hearts, as it was not quite clear for me when I read her explanation or watched her reel on Facebook. I hope it helps you.

These would be perfect to serve as appetizer for a Valentine’s meal, but I just enjoyed as lunch on a Saturday. Love this type of food. Leftovers were good warmed in a toaster oven, just make sure to keep an eye on the edge of the tortilla cup, they tend to brown quickly. Protect with foil if that bothers you. Each little cup, two small bites, one big smile!

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This recipe was inspired by a version from Mark Bittman published back in 2022. I really like the modifications I included, and hope you will also. In typical Sally’s fashion, I got so hooked on it that it was my lunch several days in a row. Yeah, that’s the way I roll. Sometimes.

BAKED EGGS WITH PROSCIUTTO AND TOMATO
(inspired by Mark Bittman)

serves two

2 low-carb tortillas (or any other flour tortilla you like)
olive oil spray
2 slices beefsteak tomato
2 slices of prosciutto di Parma
2 eggs
Parmigiano-Reggiano cheese
drizzle of heavy cream (optional)
salt (very little)

Heat oven to 375F.

Cut the tortilla to fit snuggly and the bottom of your dish. Spray the dish with olive oil, add the tortilla, spray the top lightly with oil.

Place a slice of tomato on top, a slice of prosciutto, break the egg over it. Add cheese, and if you want, a little drizzle of cream. Salt lightly, the prosciutto will be very salty.

Bake for 15 minutes, or until egg yolk cooked to your liking. If egg white is not fully cooked, run under the broiler. You can also start the baking covering the dish with aluminum foil to help steam the egg white and cook it properly.

ENJOY!

to print the recipe, click here

Comments: To me, this is almost a perfect lunch. You can kick it up a notch using a slice of sourdough bread instead of tortilla, but I like to keep it light. Beefsteak tomato is underrated, in my opinion. I love it and in this preparation it is really the best kind to use. It stands to baking and contributes moisture and flavor. You can use ham instead of prosciutto, although I rather stick with the latter. The only tricky part is baking long enough to cook the egg white without overcooking the yolk, but play with it and you’ll find what works best in your oven.

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