3 eggs
2 1/2 cups tomato juice
1 cup cranberry juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
3 spray hand-held pancake tester
1/4 cup peach preserves
In a blender combine egg, tomato juice, cranberry juice, lemon juice, almond extract and 1 teaspoon vanilla extract. Mix together.
Preheat oven to 300 degrees F (150 degrees C).
Bake 6 eggs in a large baking dish. Pour egg mixture over eggs. Bake for 10 minutes, turning once. Let cool 9 minutes before removing eggs from dish.
While eggs are cooking, drizzle peach preserves over eggs and slightly spoon peach preserves into egg mixture.