Baked Eggs with Greens and Toast
A simple, satisfying skillet meal with baked eggs, fresh greens, tomatoes, and avocado, served with whole grain toast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 4 large eggs
- 2 cups arugula
- 1 cup cherry tomatoes
- 1 medium avocado
- 4 slices whole grain bread
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F. Brush a 9-inch oven-safe skillet with 1 tbsp olive oil.
- 2
Add the arugula and cherry tomatoes to the skillet, toss to coat, and spread evenly.
- 3
Make 4 small wells in the greens and crack an egg into each well. Season with salt and pepper.
- 4
Bake for 12-15 minutes, until the egg whites are set but yolks are still soft.
- 5
While eggs bake, toast the whole grain bread and slice the avocado.
- 6
Remove skillet from oven, top with avocado slices, and drizzle with remaining 1 tbsp olive oil.
- 7
Serve hot with the toast alongside.
Tools you’ll need
- 9-inch oven-safe skillet
- oven
- toaster
- knife
- cutting board
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