Whenever we go out to breakfast AJ always gets his eggs “over easy;” they are his favorite but the hardest to make at home. Because of his love for a gooey, runny yolk I have been wanting to make baked eggs with runny yolks for as long as I can remember. I never had any ramekins though so I tried not to think about it whenever I pulled the egg carton out in the morning. Finally, one day a few months ago I decided to just bite the bullet, buy the little dishes, and serve up some eggs. I don’t know why buying these tiny things was such a big deal but I am glad I finally did and promised AJ I would be making these more often, maybe even one day perfecting the “runny yolk” while trying.
Baked Eggs with Tomato, Parmesan, and Basil
Baked Eggs with Tomato, Parmesan, and Basil
Makes 2
Ingredients
4 eggs
4 Tbsp of half and half
3 cherry tomatoes
2 Tbsp of fresh, parmesan cheese
4 basil leaves, chopped
salt and pepper
1 Tbsp butter
Directions
Preheat oven to 400°.
Add 2 Tbsp of half and half to a well buttered ramekin. Crack two eggs into the ramekin. Top with a few slices of tomato, Parmesan cheese and sprinkle with basil. Add a pinch of salt and pepper and cook in the oven for 10-12 minutes for yolks that are a little bit runny or 15 minutes for firm yolks (cooking times based on 4,000 feet elevation).
Don’t know why I woke up wanting baked eggs, but it must have been your recipe calling me. I had everything on hand even the ramekins: fresh eggs just received from a friend who raises chickens, herbs growing outside my kitchen door, deliciously ripe cherry tomatoes, and freshly grated parmesan,. Oops! No cream…but I did have some freshly cultured buttermilk. It was beautiful to look at and yummy to eat. Definitely will do this again.
Thank you, DonnaLee! I’m glad this recipe was helpful! (:
i just had one of these for dinner with a slice of homemade bread. yeah for runny yolks. yum.
seriously, i couldn’t live without ramekins.