It’s hard to believe I’ve lived in Indy for 6 months now. It was an adjustment, getting used to living in the city, since I’ve lived in small towns my whole life. But there are so many benefits. I’m close to work, there’s so many great restaurants and bars and breweries here. I’ve made so many new friends I can’t even count them.
Another benefit I have discovered this summer is that the farmer’s markets are much better here too. More people = bigger venues = more vendors. I have not made it downtown yet, as the market is on Wednesdays while I am at work. But the one just north of me is wonderful.
I picked up a couple of tomatoes this weekend. I normally associate tomatoes with late summer, but these looked so good I couldn’t pass them up. I’ve had leftover roast chicken the last three nights, and while it is delicious, I was ready for something new. This was the perfect remedy. I just did one in a custard cup, but you could do this easily in a muffin tin if you are feeding a family or a group! Would be great for breakfast too!
Baked Eggs Caprise
1 basil leaf, torn or cut into pieces
Salt and Pepper
Preheat oven to 450.
Cut the top off the tomato, and with a spoon, scoop out some of the insides. Leave plenty of meat on the tomato though!
Place in greased custard cup.
Crack egg into tomato. Top with basil and cheese. Season with salt and pepper.
Bake for 15-20 minutes until whites are set.
Eat! I didn’t do this tonight, but I bet some good quality olive oil would be fantastic drizzled over the top. Or some balsamic? YUMMMMM…