Savory Floating Eggs with Tomato

Ingredients

• 3 eggs (separated, whites and yolks)
• grated Parmesan
• cherry tomatoes (slightly overripe)
• olive oil (a drizzle)
• basil (a few leaves)
• salt (a pinch for the whites, then to taste for the tomatoes)
• pepper (to taste)

Steps

1. 1

   Separate the whites from the yolks of the 3 eggs, keeping the yolks intact. Preheat the oven to 180 °C and line a baking sheet with parchment paper.

2. 2

   Beat the egg whites with a pinch of salt until stiff peaks form.

3. 3

   Gently fold the grated Parmesan into the beaten egg whites.

4. 4

   On the prepared baking sheet, form three nests with the Parmesan egg whites and make a small well in the center of each.

5. 5

   Bake the nests at 180 °C for 5 to 10 minutes.

6. 6

   Place one egg yolk in each well, then return to the oven at 180 °C for 2 minutes.

7. 7

   While the nests are baking, place the cherry tomatoes in a saucepan with a drizzle of olive oil, salt, pepper, and a few basil leaves. Cook until softened and stewed.

8. 8

   Blend the cooked tomatoes until very smooth.

9. 9

   Pour the tomato sauce into shallow bowls, place one floating egg on top of each, and serve.

Notes

The quantities of Parmesan, cherry tomatoes, oil, basil, salt, and pepper are not specified. The cooking time for the tomatoes is not indicated.

Nutrition per serving

• starter
• vegetarian
• gluten-free
• oven-baked
• waste-free
• easy