Tomato & Buffalo Mozzarella Baked Eggs
Justine Schofield, as seen on Everyday Gourmet, That’s Amore Cheese
Burrata is a decadent and divine cheese. This award-winning product has a mozzarella skin in a money bag style filled with strings of stretched curd bathed in cream. Cut through the outer layer of mozzarella and it’s obvious why this cheese is called burrata, meaning “buttered” in Italian: the inside is soft and oozy. It needs nothing but a spoon; however, if you are keen to turn it up a notch, we have a special recipe for you. Made using only the best-quality farm-fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.
For more information visit thatsamorecheese.com.au
Tomato & Buffalo Mozzarella Baked Eggs
Burrata is a decadent and divine cheese. This award-winning product has mozzarella skin in a money bag style filled with strings of stretched curd bathed in cream.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ onion, chopped
- 1 clove garlic, crushed
- 1 chilli, deseeded & chopped
- 400g tin tomatoes, chopped
- 2 tbsp cream
- 1 That’s Amore Cheese Buffalo Mozzarella, cubed
- 1 bunch fresh basil
- 2 eggs
- Salt & pepper
Method
- Preheat oven to 200°C.
- Place a large pan over medium heat, add olive oil and onion.
- Sauté for 5 mins or until soft and translucent. Add garlic and chilli and cook for 2 more mins.
- Add chopped tomato, season to taste and simmer for 15 mins.
- Lightly grease 2 ramekins with oil and place on a baking sheet, fill each one with tomatoes, cream, mozzarella cubes and fresh basil.
- Break 1 egg into each ramekin, season with salt and pepper.
- Place the ramekins into oven and cook for about 10 mins or until the whites are set but the yolks are still runny.
- Serve immediately with crunchy bread.
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