• 6 large eggs
  • 4 TBSP coarsely chopped fresh basil
  • 1 TBSP dried organic oregano
  • 1TBSP raw honey
  • 1/2 cup thinly diced organic celery
  • 1/4 cup minced organic yellow onion
  • Pink Himalayan salt to taste
  • Fresh ground organic peppercorns to taste
  • 2 cans – 540 ml- of organic diced tomatoes
  • 1 cup Italian blend of cheeses, shredded (mozzarella, Parmesan & Asiago.
  • 3 English style muffins, toasted and buttered


  1. Pre-heat the oven to 350 degrees.
  2. In a 9 x 12 glass baking dish, place the tomatoes, basil, oregano, honey, celery, onion, salt and pepper in the dish and mix.
  3. Make tiny wells with the tomato mixture and crack the eggs into the wells, the eggs will poach in the tomato mixture.
  4. Cook for 20-30 minutes, pending preference for the consistency of the eggs.
  5. Just prior to achieved “doneness” sprinkle shredded cheese over the poached eggs and bake for 5 minutes longer.
  6. Toast and butter the English muffins.
  7. Serve eggs & tomato mixture on top of the toasted English muffins.