Blackberry Farm

Friends of the Farm

Baked Eggs with Blackberry Farm Tomato Jam and Toasted Cornbread

A sort of deconstructed “toad in the hole,” this is an easy-yet-elevated variation of eggs with toast. Lots of folks enjoy sliced tomatoes with eggs or a splash of ketchup on the side and our tomato jam fills that role beautifully. Torn and toasted Blackberry Farm Cornbread, drizzled with our Tomato Jam is a nice way to use any leftover bread from last night’s dinner and when topped and baked with a fresh egg makes a spectacular breakfast dish.

Makes two servings
Note: We like to make these in individual baking dishes. You could use small, 4-inch, oven-safe dishes, ramekins or even small, individual iron skillets. Alternately, you could use a larger vessel, multiply the ingredients and make this a multi-serving dish.

2 tablespoons butter, melted
1 cup cornbread or other bread torn into bite-sized pieces
½ cup Blackberry Farm Tomato Jam
2 eggs
2 tablespoons chopped fresh herbs (such as parsley, chives, oregano, thyme or a mix)
salt and pepper to taste

Preheat the oven broiler and place the top rack about 5-6 inches from the heat source.

Pour 1 tablespoon of melted butter into each baking dish (see note above). Place ½ cup of the torn bread in each dish and toss lightly with the melted butter. Drizzle ¼ cup Blackberry Farm Tomato Jam over each dish of cornbread. Gently break one egg onto the top of the cornbread and tomato jam mixture, being careful not to break the yolks. Sprinkle each of the eggs with 1 tablespoon of the chopped herbs, salt and fresh ground pepper to taste. Bake eggs under the broiler for 5-6 minutes until the whites of the eggs are fully cooked but the yolk is still bright yellow and soft.
Serve immediately.

 

Shop Blackberry Farm Tomato Jam

Shop Blackberry Farm Cornbread Mix