Quick & Easy Baked Eggs with Tomato Salad & Goat Cheese

A very simple, delicious and quick recipe to make yourself some baked eggs with tomato salad and goat cheese. Add just a little fennel pollen or Zen-Sational to make these old delights something fresh and new.

Author: Pollen Ranch
Prep Time: 5 Minutes
Cook Time: 5-7 Minutes
Total Time: 12 Minutes
Serves: 4


  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic, pressed or finely minced
  • ½ lb. cherry tomatoes (about 16) cut in half
  • 1 ½ tbsp. balsamic vinegar
  • Dash of salt
  • 2 tsp. Fennel Pollen or Zen-Sational
  • 4 slices whole grain bread
  • 4 large eggs
  • 1 oz. goat cheese


  1. Preheat oven to 400. Mix oil and garlic in a small bowl; set aside.
  2. Toss tomatoes with 1 tsp. of the garlic-oil mixture, vinegar, and ½ - 1 tsp. Zen-Sational or Fennel Pollen to taste.
  3. Using a 2 ½ inch cookie cutter (or cup approx. the same size), cut a hole in the center of each bread slice. Reserve cutouts. Arrange bread slices and cutouts on a baking sheet brushed with olive oil. Bake for about 5 minutes. Transfer bread and cutouts to an oiled frying pan, flip each piece over, then drop one egg into each hole. Sprinkle eggs with remaining Zen-Sational or Fennel Pollen and prepare eggs as you like them, or bake 5-7 minutes until eggs are set.
  4. Drizzle remaining garlic oil over eggs. Place on plates with cutouts and tomato salad. Crumble goat cheese over salad and serve.

Nutrition Information
(per serving):
207 calories
10 g fat
3 sat fat
217 mg cho
12 g protein
22 g carbohydrates
317 mg sodium