You think you've seen it all and then BAM--out of the blue, along comes something that takes you completely by surprise, reminding you how little you really know after all. Take for example, these Baked Eggs with Tomatoes, Basil and Parmesan. How is it possible that I have lived this many years and not experienced the joy of the baked egg?!! Well, I am now making up for lost time, believe you me! Consider this the summer of the Baked Egg!!
Aptly named, baked eggs are just that--eggs baked in a dish, generally on a bed of some sort of veggie, until the whites get cooked and the yolks are runny in that perfect bread-mopping-up-way. Besides being absolutely delicious, they are a snap to make, which makes them as ideal for brunches as for light late-night suppers. These, with the addition of tomatoes, basil and Parmesan, have a decided Italian slant, but they would be good with a variety of different veggies and cheese (I'm thinking spinach and cheddar in the near future!)
You can also easily double, triple, quadruple this recipe for bigger crowds--I promise they'll be a hit--Who wouldn't like their own personal sunny little ramekin?!!
I just can't wait for breakfast!!!
Baked Eggs with Tomatoes, Basil and Parmesan
Makes 2 servings, but you can easily scale this up or down for more people
Prep Time: 5-7 minutes; Bake Time: 15-17 minutes
- 2-3 teaspoons extra-virgin olive oil
- 8-10 grape tomatoes, sliced into thirds
- 2-3 teaspoons fresh basil, sliced thinly
- 4 large eggs
- 4 generous teaspoons freshly grated Parmesan cheese
- Pinch of kosher salt and black pepper
1. Preheat oven to 350ºF. Coat the bottom and sides of 4 small ramekins with the olive oil, using a pastry brush.
2. Place 4-6 slices of tomatoes in each ramekin and top with the basil, evenly dividing the amount between the 4 cups.
3. One at a time, crack each egg into a separate dish to make sure that no shells fall into the ramekins and then add one egg per ramekin. Top each egg with the Parmesan and the salt and pepper.
4. Place the ramekins on a baking sheet and place into the oven for about 15 minutes, until the whites are set and the yolks are still runny. If you like firmer yolks, cook for a few more minutes. Serve immediately.
Note: Recipe adapted from The Gourmet Kitchen by Jennifer Farley. I tinkered with some of the proportions.