Did you know that I write a weekly newspaper column for The Bangor Daily News called Maine Course? In this week’s column, I share a recipe for Tomato and Spring Onion Baked Egg for One.
Since 2014, I’ve written a weekly newspaper column about food and life for the Bangor Daily News. It’s called Maine Course (aptly named by my brother), and appears online every Tuesday.
This week’s column features a recipe for Tomato and Spring Onion Baked Egg for One, a recipe perfect for using the fresh tomatoes and spring onions ripe right now in Maine. Delicious for breakfast, lunch or dinner, this is a recipe perfect for those times when you’re eating solo.
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.