Baked Eggs With Chicken, Basil & Tomato

• 4-5 Eggs
• Parmesan - freshly grated
• Hearty Bread - thin slice
• 1/2 Tomato - diced
• Cooked Chicken - diced
• Fresh Basil - rough chop
• Butter - 2 Dallops
• Red Chili Flakes
• S&P
• Sriracha - if desired

1. Preheat oven to 350 degrees and butter 2 mini cast iron dutch ovens so eggs don't stick.
2. In a separate bowl, scramble eggs and add S$P to taste. Mix in a dash of chili flakes Parmesan, basil, tomato and chicken.
3. Divide mixture evenly into both mini-pans.
4. Place cut bread in at an angle so it is half submersed in egg mixture and small pat of butter atop the eggs. Add a sprinkle a bit of extra Parmesan to each.
5. Cover pots and bake for 10 minutes on center rack.
6. Set oven to broil, remove lids and transfer mini-pans to top rack. This will help eggs get golden with a slightly crispy top layer. Approx 2-3 min.
7. Take out and let cool on wire rack.
8. Either serve in cast iron pots or turn out onto plate and slice. Serve with Sriracha and garnish with fresh basil sprig.

eggs, parmesan freshly, bread thin slice, tomato, fresh basil, butter, red chili flakes, sp, sriracha

Taken from www.epicurious.com/recipes/member/views/baked-eggs-with-chicken-basil-tomato-51132631 (may not work)