I’ve been craving baked eggs ever since Oh Joy Tweeted a picture of her version over the weekend! So when hubby arrived home from a few days away, I knew I wanted to prepare a special midweek breakfast for us to catch-up over. I quickly concocted this super simple and absolutely delicious recipe, and I’m convinced it’s bound to be a new staple in our house!

Baked Eggs (time commitment: 25 minutes)

The ingredient list below is for one individual serving. Pictured above are 3 servings.

• 2 eggs
• 4 quartered or halved cherry tomatoes
• 1 Tablespoon whole milk
• 1 Tablespoon grated cheese, your choice

Directions: Preheat oven to 400 degrees. Quarter or halve the cherry tomatoes and add to ramekin along with two cracked eggs (yolks unbroken), 1 Tablespoon whole milk and top with 1 Tablespoon grated cheese. Place ramekins on a baking sheet and bake for 15 to 18 minutes, depending on how solid or runny you want the yolks. Flip oven to high broil for 3 minutes to brown the cheese. Serve with buttered toast.

Some great alterations to this recipe would be to add sautéed onions or to top with chives and sour cream. Enjoy, friends!

(Image: Landis Carey)

I was in the grocery store yesterday and realized that it’s just for a few weeks longer that the ingredients for my all-time favorite summer salad will still be available. I urge you to run to your closest grocery for these ingredients—because once you taste this salad, you’ll want more…immediately. It’s that yummy!

Tomato Avocado Corn Salad (time commitment: 20 minutes), serves 4

• 2 large tomatoes, diced
• 1 small red onion, diced
• 2 avocados, diced
• 2 ears corn, shucked and cooked with kernels removed
• 1/2 bunch cilantro, chopped (optional)
• 1 lime, juiced (more to taste)

Directions: Combine all ingredients in a medium mixing bowl and serve. Place leftovers in an air-tight container in the refrigerator; they will keep for 2 days.

(Images: Landis Carey)