Baked Eggs Provencal – Back to School hot lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Baked Eggs Provencal
BACK TO SCHOOL HOT LUNCH RECIPE WAGON: Baked Eggs Provencal
This easy main dish let you enjoy the sunny flavors of the south of France without overloading on calories.
1 tablespoon olive oil
6 large eggs
1 tablespoon butter or margarine
2 ounces Gruyere cheese
½ teaspoon dried tarragon or basil, crumbled
2 Green onions chopped
¼ teaspoon of salt
2 medium-size tomatoes slice
¼ teaspoon ground black pepper
Preheat the oven to 400°F. In a shallow 8- inch oval baking dish, place butter and oil. insert the dish in the oven to melt the butter.
In a large bowl, beat eggs lightly; stir in grated cheese, chopped onions, salt, tarragon, and pepper.
Remove the dish from the oven; swirl to coat evenly with the oil mixture. Pour in the egg mixture and arrange the tomato slices on top. Bake until the age I’ll just set, about 15 minutes. Place in the heated lunchbox for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SCHOOL LUNCH CHEF