Baked eggs

So simple. So elegant. So delicious.

  • 2 or 3 tomatoes, chopped (2 cups)
  • 1/2 c fresh basil, chopped
  • 1/4 c fresh flat-leaf parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • · · ·
  • 2 tsp butter

Generously butter four 1/2 cup (4oz) ramekins

In a bowl, mix chopped tomatoes, herbs, and seasonings. Divide equally among the ramekins.

Break the butter into small pieces and sprinkle over the tomato mixture in each ramekin

  • 4 large eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tsp heavy cream

Break an egg into each ramekin and season with salt and pepper

Drizzle cream over egg.

Arrange ramekins on a rimmed baking sheet and bake in the middle of the oven at 350°F for about 15 minutes.

  • 4 tsp grated Parmesan (optional)

Remove eggs from oven and sprinkle with cheese, if desired. Serve immediately.

Servings: 4

Credits: Williams-Sonoma, Essentials of Breakfast and Brunch.