These baked eggs are wonderful. I thought they were full of flavor and were an easy item to prepare in the morning for hungry tummies. They have a similar flavor to the bruschetta mixture that I prepared a few months ago. Basil and tomoato just work together. I halved the recipe for the two of us. Just a note, be careful with the salt. I beleive that one of my ramkins received more salt than the other. Next time I make it, I will put just a little salt on the egg and let the person salt it to their flavor. I really hope you try these. Enjoy!!
Baked Eggs with Tomatoes, Herbs and Cream
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Source: Williams-Sonoma
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)
Directions:
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.
