Soft creamy goat cheese and fresh flavorful heirloom tomatoes are a match made in heaven. Add some free range eggs and breakfast is almost ready. This versatile dish can go in many directions. Handfuls of fresh herbs, sliced scallions, even sauteed fresh garlic .
INGREDIENTS
2 cups heirloom cherry tomatoes, seeded, chopped
4 oz goat cheese, crumbled
5 large eggs
1 1/4 cups half and half
Freshly ground pepper
Salt (I use Kosher)
1/2 tsp Herbes de Provence
DIRECTIONS
Preheat oven to 350 degrees.
Prepare a 9-inch pie plate with cooking spray.
Wash and seed the tomatoes. Cut each tomato in half (medium dice). Cover the bottom of the pie plate with the tomatoes.
Crumble the goat cheese over the tomatoes (it’s easiest to do when the goat cheese is cold from the refrigerator). Sprinkle Herbes de Provence over the goat cheese.
In a medium bowl, blend the eggs and half and half with a whisk. Add salt and pepper to taste. Pour egg mixture over the goat cheese.
Bake about 45 minutes or until eggs are set in the middle.
Serves 6 – 8. Great with bacon and blueberry muffins.
The Beechmont Inn Bed and Breakfast
Kathryn White
Bed and Breakfast Foodie