baked eggs with grape tomatoes and arugula

Here is an easy and bright way to wake up no matter how rushed your morning:

Ingredients (per serving)
2 eggs
8 grape tomatoes
Handful baby or regular arugula
Tarragon
Ground coriander seed
Butter for dish
Salt to taste



1 Basics: Butter an oven-safe dish generously (cold butter will do just fine) and crack two eggs. Heat the conventional or toaster oven to 375 degrees.

2 Herbs: Sprinkle tarragon and ground coriander seed onto the eggs, about 1/4 teaspoons total, as well as a light dash of salt.

3 Toppings: Slice each grape tomato in half and lay in the whites of the eggs in the dish. They will have a delightful sweet and sour taste when baked. Cover the eggs with unchopped baby arugula leaves or halved adult arugula leaves.

4 Cook: Bake for approximately 10 minutes, until the yolks achieve the runny-ness you desire. Enjoy!