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Recipe of the Week: Basil and Tomato Baked Eggs

When I think of what to prepare for Easter breakfast or lunch or dinner I obviously feel the desire for the meals to be really special and memorable; so I begin to search through recipes. It is then that I am struck by the feeling that there is nothing on this earth I could prepare that would even give half a measure to the magnitude and glory of such a day. But instead of feeling frustrated with this realization, I feel blessed. For this is what we should feel – insignificant in the light of things, yet so grateful to be loved and chosen for such a wondrous gift as God’s unlimited Love.

On Easter morning I get up early and watch the sunrise when the weather allows; it always seems so much bigger than life and I am overwhelmed at the thought that it exists so that I may have life.  I serve my family more of the gifts that sustain our lives – eggs with fresh basil and tomatoes – good things brought forth from the earth. I laugh at the fact that my children contemplate how a giant bunny gets in the house to leave candy. And I take those children dressed in their pastel spring best (as my mother took me) to the church where we worship the giver of all gifts – the most important gift being His very life and Love.

May you too know that Peace this year as you celebrate Easter.

2 Tbs. butter

2 Tbs. milk

6 eggs, room temperature

2 Tbs. shallot, minced

6 Tbs. tomato, deseeded and small diced

2 Tbs. fresh basil, minced

-Crack all six eggs in a bowl. Be careful not to break the yolks.

-Set your broiler on high and position the rack at about 6-8 inches from heat. Add the butter to a shallow gratin dish and place under the broiler for 1-2 minutes, or until bubbly but not brown. Remove from the broiler.

-Add the milk to the butter and gently slide the eggs into the dish. Sprinkle the top of the eggs with the shallots. Season with salt and pepper.

-Return the dish back to the broiler. Cook the eggs for an additional 3-4 minutes or until the whites have completely cooked through. Watch the tops to make sure the yolks don’t burn. Remove from the broiler. Sprinkle with tomato and basil and serve.

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