Shelly's Recipe

BAKED EGGS WITH TOMATOES, HERBS AND CREAM

Category: Breakfast and Brunch

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)

Preheat an oven to 350. 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.

NOTE: A good substitue for the vegetables are cooked spinach, chard or kale, or sauteed mushrooms or leeks would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.