Caprese Baked Egg Cups

Makes four cups (2 x 3.5″ ramekins). Adapted from How Sweet Eats.

  • 4 or 8 eggs (depending on whether you want 1 or 2 eggs per cup)
  • 1 pint mixed-color grape tomatoes sliced in half
  • 3-4 oz mozzarella cheese chopped
  • 8-10 fresh basil leaves
  • 2 tsp cream or milk
  • salt and pepper to taste
  • toasted baguette for dipping
  • softened butter
  1. Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil.

  2. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying.

  3. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 20-25 minutes for firm yolks, less if you prefer them runny. Serve hot with toasted, crusty bread.