Baked Eggs with Salsa

Yields: 2 3-in. ramekins, or 2 servings - I used smaller ramekins so I cut the ingredients by half

Ingredients:

6-8 Tbsp. of your favorite salsa

2 eggs

2 tsp. milk or heavy cream

Sprinkle of shredded cheddar cheese

Salt and pepper to taste

Bread for toasting

Directions:

Preheat oven to 350 degrees F. Generously butter two ramekins, or spray with nonstick cooking spray.

Spoon 3-4 Tbsp. of salsa into each buttered ramekin (enough to cover the bottom). Break one egg over the salsa in each ramekin. Drizzle each egg with 1 tsp. milk or cream. Sprinkle with salt and pepper.

Place the ramekins on a baking sheet and bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15-20 minutes. Sprinkle each ramekin with cheddar cheese and return to the oven just to melt the cheese, about 1 minute. Serve with buttered toast.

*Recipe adapted from Willow Bird Baking