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
Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil.
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.
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.