Baked Eggs With Tomatoes, Herbs And Cream
Baked Eggs with Tomato and Herbs is a delightful dish that brings together the freshness of ripe tomatoes, fragrant basil, and savory parsley. Nestled in individual ramekins, the eggs are baked to perfection, with creamy yolks and tender whites. Finished with a sprinkle of Parmigiano-Reggiano cheese, this dish is a flavorful and satisfying addition to your breakfast or brunch table.
— Constant Cookbook
Ingredients
- 2 tsp. unsalted butter, plus more for ramekins
- 2 or 3 tomatoes, chopped
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 4 eggs
- 4 tsp. heavy cream
- 4 tsp. grated Parmigiano-Reggiano cheese (optional)
Instructions
- Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.
- In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Divide evenly among the prepared ramekins. Cut the 2 tsp. butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Drizzle each egg with 1 tsp. of the cream. Arrange the ramekins on a rimmed baking sheet.
- Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 tsp. of the cheese. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan (Oxmoor House, 2007).
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