Baked Eggs with Tomatoes, Herbs and Cream
Baked Eggs with Tomatoes, Herbs and Cream is rated
out of
5 by
3.
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4
Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes here, are a bed for the eggs. Cooked spinach, chard or kale, or sautéed mushrooms or leeks would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.
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.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan (Oxmoor House, 2007).
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 Essentials of Breakfast and Brunch, by Georgeanne Brennan (Oxmoor House, 2007).
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Rated 5 out of
5
by
SuSu2 from
Yes, Easy and Delicious
This recipe is very easy, tastes good, and looks impressive. I change the recipe a little by cooking 2 eggs (instead of 1) in mini casserole dishes, add a little minced scallion, and serve toast on the side.
It takes about another 5 minutes to cook it this way and find the baking sheet is unnecessary. I also like that it does not have to go under the broiler like many baked egg recipes. My Apilco and mini casserole dishes do not say they are broiler safe.
Date published: 2014-12-23
Rated 5 out of
5
by
MyaA from
Easy & Delicious
This was delicious and so easy to make. I used quartered cherry tomatoes and the tartness of the cherry tomatoes complimented the herbs perfectly!
Date published: 2014-10-13
Rated 5 out of
5
by
hostesswiththemostess from
easy, and delicious
this impressive dish is so easy and guests love it. I recommend including the cheese - adds needed flavor to the dish
Date published: 2014-06-08