Baked Eggs with Tomatoes, Herbs, and Cream

By á-830

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

Details

Servings 4

Preparation

Step 1

Preheat an oven to 350 degrees. 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. Divided 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.