Inspired by the classic Croque Madame, this Madame Crumpet is the tastiest brunch you’ll ever make!

Just to make sure we’re all on the same wave length, a Croque Madame is essentially a hot toasted ham and cheese sandwich with a fried egg on top. It’s got French origins and was first seen around Cafes in Paris. Today we’re making it crumpet style in the most delicious way possible! Follow me…

Béchamel Sauce

One of the most iconic layers of a Croque Madame is the béchamel sauce, and this crumpet version is no exception. Here’s what you’ll need:

• Butter, Flour, Milk – AKA a ‘roux’. This is to form the the base of the béchamel sauce.
• Gruyere – This has got a sweet nutty flavour which takes this layer through the roof!
• Nutmeg – This brings out the nutty tones of the gruyere.
• White Pepper – White pepper is a classic addition to béchamel because it blends in better than black pepper.

You actually want this to be fairly thick, since you’ll be spread it over the crumpets. Too thin and it’ll just drip off!

Process shots: melt butter (photo 1), stir in flour to form paste (photo 2), stir in gruyere (photo 3), stir in seasoning (photo 4).

Madame Crumpet

Okay, here’s where things get fun. Sure, if we’re talking technically this should really be called a ‘Crumpet Madame’, but ‘Madame Crumpet’ sounds a whole lot sassier and you know it Also no, this isn’t a sandwich either, but that’s beside the point.

Madame Crumpet Layers

• Crumpet – Toasted in a toaster or either side under the grill.
• Butter – Mix butter with dijon mustard. Dijon is a key component of a classic Croque, the butter helps mellow it out and also helps it seep/melt into the crumpet.
• Ham – Fold/tear it to fit neatly on the crumpet.
• Béchamel – Plonked straight on top of the ham.
• Parmesan – This helps it go golden, bubbly and delicious!

Process shots: toast crumpets then spread with dijon butter (photo 1), add ham (photo 2), add béchamel (photo 3), add parmesan then cook under the grill until golden (photo 4).

Don’t forget the egg!

One of the key ingredients in a Croque Madame is the fried egg on top. You can cook it to preference, but I like mine sunny side up, just for all that yolky goodness.

Do I have to add an egg?

I do recommend it as this crumpet version is pretty brunchy. However you can leave it off like a Croque Monsieur if you’d prefer.

Process shots: melt in butter (photo 1), fry eggs then season with salt and pepper (photo 2).

Serving Madame Crumpet

As I mentioned, I usually serve these for Brunch, typically by themselves but you could add some Hash Browns if you wanted to go wild!

If you’re after another fun breakfast recipe with a twist, check out my Breakfast Quiche Stuffed Bagels!

Or check out my Croque Monsieur for the real deal!

Alrighty, let’s tuck into the full recipe for the might Madame Crumpet shall we?!

How to make Madame Crumpets (Full Recipe & Video)

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Madame Crumpet

Inspired by the classic Croque Madame, this Madame Crumpet is the tastiest brunch you'll ever make!

Course Brunch

Cuisine French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 342kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Large Baking Tray
• Medium Non-Stick Pan, Whisk & Wooden Spoon (for bechamel)
• Large Non-Stick Pan & Spatula/Turner (for eggs)
• Small Pot (for dijon butter)
• Fine Cheese Grater
• Toaster (optional, can use grill)

Ingredients

• 6 Crumpets
• 6 Eggs
• 6 slices of Ham
• 1 cup / 240ml Milk, at room temp
• 3/4 cup / 75g Gruyere, finely grated
• 1/3 cup / 30g Parmesan, finely grated
• 5 tbsp Butter
• 2 tbsp Flour
• 1 tsp Dijon Mustard
• 1/8 tsp EACH: White Pepper, Nutmeg
• Salt, to taste

Instructions

• In a small pot combine 2 tbsp butter with 1 tsp dijon mustard. Place to one side.
• In a non-stick pan over medium heat melt in 2 tbsp butter. Stir in 2 tbsp flour to form a paste, then gradually add in milk, whisking as you go to ensure no lumps form. Once thickened, turn heat to low and stir in gruyere, then season with nutmeg, white pepper and salt. Remove from heat.
• Toast crumpets in a toaster or under the grill, then spread with the dijon butter (don't feel like you have to use it all). Top with ham, then spread over the béchamel sauce. Top with parmesan then place under the grill under golden and bubbly.
• Whilst they're cooking, melt 1 tbsp butter into a pan over medium heat and crack in eggs (you may need to do this in batches). Fry to desired texture then season with salt and pepper.
• Top crumpets with an egg each then tuck in and enjoy!

Video

Notes

a) Do I have to add an egg? – Nope! You can make a Monsieur Crumpet instead and leave it off. I do recommend it though, just for that yolky goodness 🙂

b) Gruyere – I highly recommend using Gruyere, not only is it most traditional in a Croque Madame, but it’s got a gorgeous nutty flavour that goes amazingly in a bechamel sauce. If you don’t have it, you can sub Cheddar.

c) Calories – Per Madame Crumpet:

Nutrition

Calories: 342kcal | Carbohydrates: 18.13g | Protein: 20.27g | Fat: 20.65g | Saturated Fat: 10.158g | Polyunsaturated Fat: 1.868g | Monounsaturated Fat: 7.151g | Trans Fat: 0.103g | Cholesterol: 230mg | Sodium: 850mg | Potassium: 321mg | Fiber: 0.9g | Sugar: 3.56g | Vitamin A: 733IU | Vitamin C: 0.1mg | Calcium: 288mg | Iron: 2.03mg

If you loved this Madame Crumpet Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Madame Crumpet appeared first on Don't Go Bacon My Heart.

Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn’t be easier to make!

Looking for an easy and delicious way to level up your scrambled egg game? Look no further. Follow me…

Scrambled Eggs with Cheese

Eggs and cheese have been happening under our noses since, well, forever. Think Omelettes, think Frittatas, think Breakfast Sandwiches. It’s just this time we’re binding the cheese and eggs together to make a glorious marriage of flavours.

Cheesy Scrambled Eggs Ingredients

• Eggs – Large and fresh.
• Cheddar – Make sure this is finely grated, just so it melts into the eggs easier.
• Cream Cheese – This not only adds another subtle layer of cheesiness, but it also adds a creaminess to the texture of the eggs.
• Chives – Add a hit of flavour and pop of colour to garnish.
• Salt and Pepper – To taste.

How many eggs should I use for one serving of scrambled eggs?

Preparing Cheesy Scrambled Eggs

The easiest way to get the smoothest eggs is beating with a whisk. You can use a fork, it just requires a bit more elbow grease.

Next up is seasoning. Firstly, no black pepper at this point, it will discolour the eggs and turn them a little grey. We’ll add this when serving. I like a pinch of salt at this point, then you can adjust with more when serving if needed.

Making Cheesy Scrambled Eggs

In general, when making scrambled eggs, the key is low and slow. For my Perfect Scrambled Eggs I recommend spending up to 10mins gently scrambling the eggs. Now you don’t want to be quite so excessive with cheesy scrambled eggs, because you run the risk of the cheese splitting, but the general idea of frying on low heat is preferable. It gives the eggs a far richer flavour, and a much more smooth and velvety texture.

The key to velvety scrambled eggs is making big circular motions with the spatula, as opposed to lots of tiny rapid ones. You want nice big long curds.

I also recommend taking the eggs off the heat when they’re nearly done. You want them still a touch runny, they’ll continue cooking from carry over heat as they rest.

Serving Cheesy Scrambled Eggs

When it’s time to serve up, go in with a good pinch of black pepper and fresh chives. These eggs are awesome on toast – here I’ve added some crispy bacon, sliced avocado and tomatoes.

After another delicious way to spruce up scrambled eggs? Check out my Chorizo Scrambled Eggs!

Alrighty, let’s tuck into the full recipe for these Cheesy Scrambled Eggs Shall we?

How to make Cheesy Scrambled Eggs (Full Recipe & Video)

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Cheesy Scrambled Eggs

Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn't be easier to make!

Course Breakfast, Brunch

Cuisine American, British

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 2

Calories 373kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Large Non-Stick Pan
• Spatula
• Bowl
• Whisk
• Fine Cheese Grater

Ingredients

• 6 Eggs
• 1/2 cup / 50g finely grated Cheddar
• 2 tbsp Cream Cheese
• Salt & Black Pepper, as needed
• finely diced Chives, to serve

Instructions

• Crack 6 eggs in to a bowl, then add a pinch of salt and whisk until smooth.
• Add 2 tbsp cream cheese to a non-stick pan over low heat. Use your spatula to melt and spread the cheese across the pan, then pour in the beaten eggs. Sprinkle over cheddar, then begin gently stirring the eggs.
• Ensure the heat stays nice and low, and make long strides with the spatula (not rapid tiny ones). After a few minutes the cheese should melt and blend in with the eggs. The eggs should start to turn into a thick custardy texture, with smaller curds forming. At this point stir in a circular motion to form larger curds. Try and prevent the eggs catching on the pan.
• When the eggs have formed into large soft curds, but still very slightly runny, take off the heat. Serve up with chives and black pepper!

Video

Notes

a) Low ‘n’ Slow – Patience is key here, just so the cheese gets a chance to melt and bind with the eggs. There’s nothing worse than tough, dry scrambled eggs, so don’t crank up the heat to speed things up. It can take around 5mins for the eggs to scramble over low heat.

b) Cheese – Cheddar works best here, but other similar melty cheeses like Monterey Jack work well. In both cases just make sure it’s finely grated to help it melt easier. I highly recommend adding the cream cheese as it adds a nice creaminess and a subtle cheesy flavour too, but if you don’t have it sub for butter.

c) Serving – Chives are key for a pop of colour and hit of flavour (they pair beautifully with both eggs and cheese). Always great on toast, here I’ve served with avocado, bacon and tomatoes too.

d) Calories – Shared between two using large eggs:

Nutrition

Calories: 373kcal | Carbohydrates: 1.98g | Protein: 26.7g | Fat: 28.11g | Saturated Fat: 12.863g | Polyunsaturated Fat: 3.426g | Monounsaturated Fat: 9.079g | Trans Fat: 0.39g | Cholesterol: 600mg | Sodium: 460mg | Potassium: 245mg | Sugar: 1.16g | Vitamin A: 1245IU | Calcium: 285mg | Iron: 2.84mg

If you loved this Cheesy Scrambled Eggs Recipe recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post Cheesy Scrambled Eggs appeared first on Don't Go Bacon My Heart.

Here I’ll share with you some simple tips and tricks to making the perfect fried egg on toast!

Egg on toast comes in many a formation, but arguably none more delicious than the classic fried egg on toast. A simple dish it may be, there are certainly some simple ways to turn it up a few notches. Follow me…

Egg and Bacon on Toast

Oh, come on. Is it even legal to have fried egg and toast without bacon?! All jokes aside, the bacon actually plays an important role in this recipe.

Low ‘n’ Slow

By frying the bacon low and slow, you’ll render down all the fat. Doing this will not only leave you with gorgeously crispy bacon, but the excess fat in the pan is what you’ll use to fry the eggs and bread (more on this in just a sec).

What kind of Bacon to use?

In the UK you’re looking for streaky bacon (which I guess in the US is regular bacon). This tends to have more fat than back bacon, and the more fat the better for this recipe. Plus, streaky bacon is typically skinnier than back bacon, meaning you still get all the flavour, but without it overshadowing the fried egg, which realistically is the star of the show.

Process shots: add bacon to pan (photo 1), fry over low-medium until crisp with the fat rendered (photo 2).

The Perfect Fried Egg

Admittedly fried eggs are tricky to mess up, but there are a few tips to help you get the perfect fried egg.

Tips for the perfect fried egg

• Start with bacon – As discussed, the best fried eggs are cooked in bacon fat
• Fresh Egg – I find the fresher the egg, the more compact it is. Older eggs usually go thin and spill across the pan.
• Room Temp – Not a deal-breaker, I just find eggs that are room temp tend to cook a little more evenly.
• Temp – Increase the heat from low-medium for the bacon to around a medium. Make sure the pan is hot before you crack the egg, just so the instant heat helps keep the egg compact.
• Close to pan – Try and crack the egg close to the pan. Too high and you risk the yolk breaking upon impact.
• Baste in Butter – Basting the eggs in butter will not only ensure they cook evenly, but will also wrap them in gorgeous bacon/buttery goodness.

Do I have to make the eggs sunny-side-up?

I do recommend it, just because runny egg yolk is life. But you could have them over easy, medium or hard if you’d prefer. I’ve added a section on that in the recipe card.

Process shots: remove bacon and increase heat (photo 1), crack in eggs (photo 2), add butter (photo 3), baste egg whites (photo 4).

Once the eggs are cooked, remove them from the pan and leave all the butter and bacon grease behind. That stuff is now officially liquid gold. From there, you can toast the bread in the pan to soak up all that goodness.

What kind of Bread to use?

I usually go for a loaf of Artisan style bread. Sourdough also works nicely too. I don’t recommend soft sandwich bread for this recipe; invest in a good quality loaf to create the best edible platform for your egg

Process shots: add bread to pan (photo 1), toast both sides (photo 2).

Fried Egg on Toast

Alrighty, bacon, egg and toast are all done and dusted, just two more ingredients to discuss:

• Chilli Jam – This balances out the saltiness of the bacon and richness of the butter/egg yolk with a hit of sweetness and a gentle kick of spice. You’ll find it in most stores, or most definitely a Farmer’s market!
• Chives – These add a final hit of flavour and a pop of colour.

Process shots: spread toast with chilli jam (photo 1), add bacon (photo 2), add egg (photo 3), season then sprinkle with chives (photo 4).

Serving Fried Egg on Toast

I usually whip this up for Brunch on the weekend. It’s perfect as it is, but if you wanted to take things up a notch you could serve with Hash Browns or Breakfast Potatoes!

Alrighty, let’s tuck into the full recipe for this fried egg on toast shall we!?

How to make Fried Egg on Toast (Full Recipe & Video)

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The Perfect Fried Egg on Toast

Here I'll share with you some simple tips and tricks to making the perfect fried egg on toast!

Course Breakfast, Brunch

Cuisine Universal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 401kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Non-Stick Pan
• Tongs
• Bread Knife
• Sharp Knife & Chopping Board or Scissors (for chives)
• Spoon (for basting eggs)

Ingredients

• 2 medium slices of Artisan Bread (or bread of choice)
• 4 slices of Streaky Bacon
• 2 fresh Eggs, at room temp
• 2 tbsp Chilli Jam (see notes)
• 1/2 tbsp Butter
• 2 tsp finely diced Fresh Chives
• Salt & Pepper, to taste

Instructions

• Add bacon to a non-stick pan over low-medium heat. Fry until the fat has rendered down and the bacon is crisp. Remove from pan, leaving the fat behind. Increase heat to medium.
• Carefully crack the eggs into the pan, making sure you crack them nice and close to the pan. Add in the butter and begin basting the egg whites. This adds a buttery flavour, but more importantly, this will help cook the tops of the eggs (just don't baste the yolks).
• Once the egg whites are opaque, remove the eggs from the pan then add the bread. Toast both sides in the leftover fat, then remove.
• Spread the toast with chilli jam then top with bacon and fried egg. Finish with a good pinch of salt & pepper and fresh chives. Enjoy!

Video

Notes

a) Chilli Jam – This is a key ingredient as it balances out the saltiness of the bacon and richness of the butter/egg yolk, by adding sweetness and a touch of spice. You’ll find chilli jam in almost all supermarkets/grocery stores or even farmer’s markets. The one I use here is from Sainsbury’s.

b) Do I have to have a runny yolk? – Nope, you don’t have to make sunny side up eggs, you could make them over easy instead. It’s the same process up until the egg whites are NEARLY cooked. Once they’re all nearly cooked (a little ring of uncooked white around the yolk) flip them over and cook for 30 seconds or so. For over medium or hard just flip the eggs sooner and cook longer on the flipped side (until the yolk is to your preference).

c) Bread – I usually grab a loaf of Artisan style bread from the bakery section at the supermarket. Sourdough also works nicely. I wouldn’t recommend soft sandwich bread for this recipe; invest in a good quality loaf to create the best edible platform for your egg 🙂

d) Calories – whole recipe divided by 2.

Nutrition

Calories: 401kcal | Carbohydrates: 24.45g | Protein: 14.03g | Fat: 27.22g | Saturated Fat: 2.72g | Polyunsaturated Fat: 1.236g | Monounsaturated Fat: 2.295g | Trans Fat: 0.022g | Cholesterol: 167mg | Sodium: 427mg | Potassium: 370mg | Fiber: 0.8g | Sugar: 11.45g | Vitamin A: 341IU | Vitamin C: 2.3mg | Calcium: 62mg | Iron: 1.86mg

For another bacon and egg recipe check out my Ultimate Egg and Bacon Sandwich!

For more similar recipes check out these beauties:

Delicious Toast Recipes

• Smashed Avocado on Toast
• Avocado Cream Cheese Toast
• Creamy Mushrooms on Toast
• Tomato Avocado Toast
• Avocado Egg Toast

If you loved this Egg on Toast Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post The Perfect Fried Egg on Toast appeared first on Don't Go Bacon My Heart.

These Caprese Style Baked Eggs are totally delicious and so simple to make!

This dish is very similar to a classic Shakshuka, but with an Italian twist. It uses simple ingredients and is super easy to whip up. Follow me…

Bring on the bread!

My edible tool of choice for this dish is of course bread. I love toasting it so you get that gorgeous crisp/gooey contrast.

What kind of bread to use?

I recommend using something like a baguette and slicing it up, just so the slices are the perfect size for dunking. Stay away from soft sandwich bread – you want something firm to give you a sturdy dunk!

How do I toast the bread?

Just lightly brush both sides with oil, then toast both sides under the grill on a baking tray. You could also toast in a frying pan if you’d prefer.

Process shots: brush sliced baguette with oil (photo 1), grill, then brush and grill the other side (photo 2).

Tomato Baked Eggs

The baked eggs themselves are actually really simple to whip up and only require a handful of simple ingredients. Just a few notes…

Chopped Tomatoes

These make up the base of the sauce, so try and use some good-quality tomatoes. You’ll want to season well with salt & pepper; I also like to add some sugar to balance out the acidity of the tomatoes.

Sun Dried Tomatoes

To really emphasize the tomato aspect, and to bulk out the dish, I love adding sun dried tomatoes. They go nice and plump/juicy as they simmer in the sauce and add such gorgeous flavour. You can also use the oil from the jar to fry the garlic too, which is always a bonus!

Simmering the sauce

Really important to simmer the sauce for around 20mins. This will not only give the opportunity for the flavours to deepen and marry together, but it’ll also reduce the sauce so it’s nice and thick. Because nobody likes watery baked tomatoes!

Process shots: add garlic and oil to oven-safe pan (photo 1), fry (photo 2), add in chopped tomatoes, sun dried tomatoes, water, basil and seasoning (photo 3), simmer to reduce (photo 4), crack in eggs (photo 5), bake (photo 6).

Tomato Baked Eggs FAQ

Do I have to toast the bread?

Strictly speaking no. If you’re not, I recommend big chunks of buttered bread

What if I don’t have an oven-safe dish?

If your pan isn’t suitable for baking, you can add on a lid and allow the steam to poach the eggs and cook them through. However, my preferred method is baking.

How do I know when the eggs are cooked?

You’ll notice the whites turning opaque and the yolk should turn a little wrinkly. I recommend staying on the side of caution and taking them out slightly early as they’ll carry on cooking slightly once out of the oven. You can always add them back in, but once the yolk is set, there’s no going back!

Serving Tomato Baked Eggs

Once they’re out of the oven, I like to dot over some roughly torn mozzarella, then drizzle with balsamic glaze and garnish with fresh basil leaves. From there, you can tuck straight in with the toast!

I like serving this for Brunch or Lunch, but honestly, it’s so good for any meal of the day!

For more Caprese recipes check out my Caprese Pull Apart Bread and Caprese Burrata Pasta!

Alrighty, let’s tuck into the full recipe for these Caprese baked eggs shall we?!

How to make Tomato Baked Eggs (Full Recipe & Video)

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Tomato Baked Eggs (Caprese Style)

These Caprese Style Baked Eggs are totally delicious and so simple to make!

Course Brunch, Lunch

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 404kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Large Cast Iron Skillet & Wooden Spoon (or other oven-safe skillet)
• Baking Tray, Small Pot & Brush (for toast)
• Paper Towels (for patting mozzarella dry)
• Sharp Knife & Chopping Board

Ingredients

Baked Eggs

• 2x 14oz/400g good quality cans of Chopped Tomatoes
• 6 Eggs
• 1 cup / 150g Sun Dried Tomatoes, finely diced
• 3.5oz / 100g Fresh Mozzarella, roughly torn & patted dry to remove moisture
• 1 small bunch Fresh Basil, finely diced (save some small leaves to serve)
• 2 tbsp Sun Dried Tomato Oil, from the jar (can sub Extra Virgin Olive Oil)
• 3-4 cloves of Garlic, very thinly sliced
• 1/2 tsp Sugar
• 1/4 tsp EACH: Salt, Black Pepper, or to taste (plus more to season eggs)

To Serve

• 1 small Baguette, sliced (3 or so slices each)
• 2 tbsp Extra Virgin Olive Oil
• Balsamic Glaze, as needed

Instructions

• In a large cast iron/oven-safe skillet over medium heat, add 2 tbsp sun dried tomato oil. Add garlic and fry for a couple of mins until it starts to tinge with colour, then pour in the chopped tomatoes. Fill one of the cans up halfway with water, give it a swill, then pour into the second can and swill that out too. Pour into the pan then add sun dried tomatoes, basil, sugar, salt & pepper.
• Give it all a good stir, then simmer for 20mins. This is important to marry the flavours and reduce the sauce.
• Meanwhile, add sliced bread to a tray and brush one side with oil. Place under the grill and broil until crisp. Flip the slices over, brush with oil and place back under the grill until the other side is crisp. Place to one side and preheat the oven to 180C/350F.
• Once the sauce has reduced, check for seasoning and adjust if needed. Use your wooden spoon to make a well/dent in the sauce. Crack an egg into the well, then repeat with the remaining eggs. Place the skillet in the oven for 7-10mins, or until the whites are just about cooked through and the yolk is still a little runny. Check regularly after 6-7mins as they'll cook quickly, and keep in mind they'll carry on cooking a little more once out of the oven.
• Season the eggs with a pinch of salt & pepper. Dot over the torn mozzarella, then drizzle over the balsamic glaze and finish with a sprinkle of basil. Tuck in with toast and enjoy!

Video

Notes

a) Mozzarella – You could bake the mozzarella with the eggs, I just much prefer it freshly torn on top. In both cases though it’s important to soak up as much moisture from the mozzarella as possible, otherwise it’ll turn everything watery as it warms up.

b) Bread – You could also toast the bread in a pan instead of under the grill. You don’t have to toast the bread at all – in which case I recommend big hunks of buttered bread.

c) Balsamic Glaze – You can use Homemade Balsamic Glaze or store-bought. Either way, just make sure it’s balsamic glaze, not straight balsamic vinegar, otherwise it’ll spoil the dish!

d) Calories – Whole recipe divided by 3 without bread.

Nutrition

Calories: 404kcal | Carbohydrates: 22.92g | Protein: 23.53g | Fat: 26.04g | Saturated Fat: 8.519g | Polyunsaturated Fat: 3.394g | Monounsaturated Fat: 12.162g | Trans Fat: 0.038g | Cholesterol: 353mg | Sodium: 879mg | Potassium: 1315mg | Fiber: 7.5g | Sugar: 15.04g | Vitamin A: 2368IU | Vitamin C: 43.2mg | Calcium: 346mg | Iron: 5.23mg

If you loved this Tomato Baked Eggs Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Tomato Baked Eggs (Caprese Style) appeared first on Don't Go Bacon My Heart.