I am about to commit a recipe developer sin and admit to you one of my deepest, darkest secret. I am not a natural cook when it comes to savory dishes. There, I said it! Now before you go about skillfully shish-kebabing me over a well-prepped grill, hear me out. No one is good at everything. I am an excellent sweets baker, drink mixer, flambo the heck out of a creme brulee sort of gal. But when it comes to creating a knock-your-socks-off dinner, I’m ‘eh’. Okay, okay. I am a little better than ‘eh’, but it took a long time to get here. My lovely family and friends have had to sit through more burnt, unflavorful dinner parties than they would freely admit. And true story, the first meal I cooked for my (now) husband gave him food poisoning. That was the night I learned the proper internal temperature for Chicken Piccata.
Thirteen years (and plenty of trial & error) later, I now can proudly boast that I am a sufficient savory cook. And isn’t that the wonderful thing about cooking? It’s not a one time, all your eggs in one basket scenario. It evolves. It grows. It takes years to perfect. All the while, you get to eat! I personally have loved every single over-spiced bite that I have had to swallow because I learned. So my friends, do not get discouraged if that Pinterest recipe you finally decided to try looks nothing like the picture you pinned to your meticulously curated board. Have fun and keep cooking. And remember, the food stylist who created that heavenly dish has eaten their fair share of burnt salmon and undercooked pasta. With that said, let’s try something new together, shall we? Taking inspiration from one of my favorite chefs, Angel Adoree (seriously, check her out), here is my take on a Beefsteak Egg Bake. Simple and easy to prep, it’s a delicious, hearty, and versatile meal. Follow along with my video recipe tutorial or bookmark the recipe card below for a rainy day…
- 1 beefsteak tomato
- 1 large egg
- 1 teaspoon of honey mustard
- 2 large slices of brie cheese
- Dash of cumin and thyme
- Preheat the oven to 350 degrees Fahrenheit and set aside a baking tray.
- Slice the top off of the beefsteak tomato and gut the inside, making sure the tomato walls remain rather thick. This should create a tomato cup.
- Coat the inside walls of the tomato cup with the honey mustard.
- Break the raw egg inside of the tomato cup and then top with the slices of brie. Sprinkle the cumin and thyme on top.
- Transfer to the baking tray and place in the oven for approximately 40 minutes (or until the egg is cooked to your liking). Remove and let cool for 5 minutes. Serve hot and enjoy!