I promised you in my previous post on Eggs in a French Toast Basket that another tasty breakfast was coming, and here it is! This recipe is as simple as sippin’ iced tea, and also happens to be one of my favorite morning treats. In only 15 minutes, you can be sitting down to a fresh-out-of-the-oven breakfast. Do I sound like a commercial? Good. I meant to.

There are actually tons of variations on baked eggs. My version is simplified from the Williams-Sonoma recipe for Baked Eggs with Tomatoes and Cream to include the things I normally have on hand: salsa, cheese, and sometimes cream. Oh, and eggs. Cage-free eggs, that is, which I firmly believe are worth the dollar extra — even during my financially lean times. Happy chickens make me feel better while I’m scooping up warm yolk with my toast.

Speaking of sopping things up with toast, toast points are so simple to make, and are a terrific accompaniment to this dish. Buttery, toasted triangles make the perfect little sponges for traces of salsa and egg left in your ramekin. However, if you’re on a lower-carb diet, omitting the toast makes this a completely low-carb treat!

Now, you can make this dish fancier for a weekend breakfast. If you have the time and want to mix up some homemade salsa (like the delicious recipe below, compliments of my Aunt Jo Anne), indulge yourself. If you’d rather keep it simple and go the store-bought route, I’m infatuated with the Tex-Mexy On the Border salsa. Don’t hate until you try it; it’s fantastic — can’t believe it’s from a jar!

Aunt Jo Anne’s Homemade Salsa

Recipe by: Jo Anne Ruble
Yields: A lot (how’s that for scientific?) — you can half it if you’re just using it for baked eggs here and there.

2 cans tomato sauce
1 large banana pepper, seeded and split
2 jalapeno peppers (or to taste), seeded and split
1 teaspoon salt (or to taste)
1 large onion, quartered

Blacken 3 peppers in saute pan sprayed with Pam or rubbed with olive oil (Beware! When seeding peppers, use gloves and wash hands immediately. Do not rub your eyes or face. You may want to have a window open for ventilation, because they may make you cough.)

Put tomato sauce into blender along with the rest of the ingredients, dropping in peppers as they blacken. Pulse until combined, but leave a little chunky if desired. Add salt as needed to taste. My mom uses quite a bit of cilantro, so go wild! Store covered in refrigerator.

If you want to bake your own fresh bread for toast points, go for it. If you want to add fancy ingredients here and there (bacon or pancetta? artisan cheese?), I fully support you. But just know that even on those busy weekday mornings, you can throw together some of your favorite jarred salsa, eggs, and cheese and have a few moments of blissful breakfast.

Baked Eggs with Salsa and Toast Points

Recipe by: Adapted heavily from Williams-Sonoma
Yields: 2 3-in. ramekins, or 2 servings

6-8 tablespoons of your favorite salsa (I use On the Border Salsa)
2 eggs
2 teaspoons heavy cream (optional — I leave this out if I don’t have it on hand)
sprinkle of cheddar cheese
salt and pepper to taste
fresh cilantro
bread for toast points (1-2 slices)
1 tablespoon melted butter for toasting

Optional accompaniments: avocado, sour cream

Directions: Preheat oven to 350 degrees F. Generously butter two ramekins (or spray with nonstick cooking spray).

Toast bread: Trim crusts if desired. Brush bread with butter on both sides and toast on a baking sheet in the oven for 1-2 minutes per side.Melt tablespoon of butter in a skillet over medium-high heat and toast bread, 1-2 minutes per side. Allow to cool slightly. NOTE: I actually usually toast my bread in the skillet, but I think the oven is a more reliable way to get a nice golden brown all over. And, you know, you’ve got it heated up for your eggs anyway!

Spoon 3-4 tablespoons salsa into each buttered ramekin (enough to cover the bottom). Break one egg over the salsa in each ramekin. Drizzle each egg with 1 teaspoon cream. Salt and pepper. Place ramekins on a baking sheet and bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Sprinkle each ramekin with cheddar cheese and return to the oven just to melt, about 1 minute. Sprinkle with torn fresh cilantro. Serve with toast points, avocado, sour cream, etc. as desired.

Happy morning!

Share Share this post with friends!

24 Comments on Baked Eggs with Salsa and Toast Points

  1. Debbie
    June 1, 2010 at 10:58 pm (13 years ago)

    Nice looking presentation. I went to school with your mom back in Missouri. I love to cook too.

    • Julie
      June 1, 2010 at 11:00 pm (13 years ago)

      Hi Debbie! Thank you for visiting!! It is always nice to meet my mom’s friends!

  2. Joanne
    June 1, 2010 at 11:08 pm (13 years ago)

    I love your star-shaped ramekins! They make me extremely happy!

    • Julie
      June 1, 2010 at 11:09 pm (13 years ago)

      Thank you! I love them so much, too! My mom gave them to me as a gift. She says she thinks she picked them up at TJ Maxx years ago, so no telling where you could get your hands on some. I hope I come across them again sometime and can buy a couple more.

  3. Monica H
    June 1, 2010 at 11:37 pm (13 years ago)

    Ooh you’re so right about On The Border Salsa- it is so good! My family makes salsa all the time but I still by OTB salsa because it tastes so fresh.

    These look yummy Julie. I want to dip toast into that runny yolk.

    • Julie
      June 1, 2010 at 11:40 pm (13 years ago)

      Thanks Monica! I know, I’m crazy for that OTB salsa! It was such a nice find, too, because for years before I really cooked I was trying to subsist on that disgusting watery poor-excuse-for-salsa stuff you can get at the grocery store!

  4. Kristen
    June 1, 2010 at 11:44 pm (13 years ago)

    Wonderful photos! And what a great dish to start the day with!

    • Julie
      June 1, 2010 at 11:45 pm (13 years ago)

      Thank you, Kristen!

  5. Eva
    June 2, 2010 at 5:29 am (13 years ago)

    These look so delicious! I’m definitely going to make these for breakfast tomorrow – thanks!

    • Julie
      June 2, 2010 at 6:13 am (13 years ago)

      Thanks, Eva! Hope you enjoy!

  6. Sarah at Candiquik
    June 2, 2010 at 10:24 am (13 years ago)

    Of course…looks more than appetizing. And right up my alley…eggs, salsa, cilantro, cheese – and of course I would add S.C./hot sauce and guac on top 🙂 Thanks for sharing, and you have the cutest sets of dishes!

  7. 24carrots
    June 2, 2010 at 1:29 pm (13 years ago)

    This looks healthy and like it would be filling – I’m giving it a try as soon as I find ramekins as cute as yours 😉

  8. jenniegirl
    June 2, 2010 at 6:51 pm (13 years ago)

    Gotta tell ya…those star ramekins are so dang cute!!! They stopped me in my tracks! That looks like an awesome dish for supper actually!! One of the teachers I work with lives on a farm, and I get farm-fresh beautiful brown and green eggs every week! Great way to use them up!

  9. Barbara Bakes
    June 2, 2010 at 7:22 pm (13 years ago)

    Anything you put in those cute little dishes would look yummy, but the contrasting colors of your baked eggs is gorgeous. I’m going to have to look for the salsa.

  10. Kel
    June 2, 2010 at 10:07 pm (13 years ago)

    I want this for dinner tomorrow!

    Beautiful presentation, thank you for sharing it!

  11. Nachiketa
    June 3, 2010 at 5:27 am (13 years ago)

    What a wonderful baked egg recipe…. 🙂
    Next on my list

    Had done Eggs in a Basket some moons ago…

  12. Jenny
    June 3, 2010 at 8:32 am (13 years ago)

    Hi Julie – I found your blog through I think Risa’s blog and love it – I’ve scrolled through several pages and have it bookmarked to come back to look at older posts. Love it!

    • Julie
      June 3, 2010 at 10:28 am (13 years ago)

      Thanks so much, Jenny! Glad to have you visit 🙂

  13. Maranda
    June 3, 2010 at 12:06 pm (13 years ago)

    These look delicious! I may have to make them this weekend! I have some ramekins that I got for Christmas that I haven’t broken out yet and these might be just the thing to “break them in.” I love your green polka dot table cloth and I almost bought silverware just like that! Thanks for sharing this delicious looking meal!

  14. damaris
    June 5, 2010 at 9:06 pm (13 years ago)

    your photography is beautiful and that salsa looks delish.

  15. Katelyn
    December 10, 2010 at 11:12 pm (12 years ago)

    Now I know I’m not crazy for wanting to cook eggs in salsa! 😀 I had this for supper tonight with toast and a salad. It was so good! Thanks for the recipe! 🙂


2Pingbacks & Trackbacks on Baked Eggs with Salsa and Toast Points

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *