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Tomato and Egg Stacks

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Tomato and Egg Stacks
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Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat oven to 400 degrees F. Heat 2 tsp. of the oil in medium nonstick skillet over medium-high heat. Add onion, thyme, and 1/2 tsp. kosher salt. Cook, stirring, until onion is soft. about 6 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onion is golden brown, about 20 minutes. Transfer onion to bowl.
  2. Lightly coat sheet pan with cooking spray. Arrange tomato slices in even layer and top with cheese and onion. Bake until cheese is melted, 5 to 7 minutes. Meanwhile, heat remaining 1 tsp. oil in skillet over medium-high heat. Add ham and cook until crisp, about 2 minutes. Poach or fry eggs before serving. Season with additional thyme, if desired.
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