Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1/4 cup yellow onion, chopped
1 tablespoon lemon juice
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons Worchestershire sauce
1 teaspoon hot sauce
1/4 teaspoon ground black pepper
1/8 teaspoon celery salt
6 large eggs
1/2 cup celery, diced
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 48 mg | 5% |
| Carbohydrate | 4 g | 1% |
| Cholesterol | 186 mg | 62% |
| Total Fat | 5 g | 8% |
| Iron | 1 mg | 4% |
| Calories | 96 kcal | 5% |
| Sodium | 210 mg | 9% |
| Protein | 7 g | 14% |
| Saturated Fat | 2 g | 8% |
| Sugars | 2 g | 0 |
| Vitamin C | 8 mg | 13% |
Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed sheet pan. Spray insides of ramekins generously with cooking spray.
Combine tomatoes, onions, lemon juice, horseradish, Worcestershire sauce, hot sauce, black pepper, and celery salt in medium bowl; mix well.
Spoon 1/3 cup of tomato mixture into each ramekin. Using a teaspoon, nudge tomatoes and onions to sides of the ramekins, forming wells in the centers. Break an egg into each well.
Bake in preheated oven for 20 to 25 minutes or until egg whites are set and yolks are done to your liking. Top eggs with chopped celery and additional celery salt if desired. Serve with additional hot sauce and your choice of garnishes.
Top each ramekin with your favorite Bloody Mary garnishes, such as thin salami slices wrapped around a pickle spear, steamed asparagus, cherry tomato halves, cooked shrimp, pimento-stuffed green olives, or a slice of cooked bacon.
Spicy 'Bloody Mary' Baked Eggs
