Baked Eggs with Tomatoes and HerbsPrint This Page
Serves 1 (See 10 Last-Minute Healthy Snacks)
1 tablespoon each freshly chopped basil and parsley
Sea salt and freshly cracked pepper
1 tablespoon unsalted butter, cut into small dice
2 organic eggs
2 tablespoons heavy cream
2 tablespoons parmigiano reggiano, freshly grated
Preheat the oven to 350 degrees. Butter two 4-oz ramekins. Dice a handful of tomatoes and mix it in a bowl with the basil and parsley. Add salt and pepper to taste. Spoon tomato-herb mixture into each ramekin until it is about halfway filled. Divide the diced butter between the two ramekins.
Crack one egg into each ramekin. Add salt and pepper.
Add one tablespoon of heavy cream to each ramekin.
Place the ramekins on a baking sheet and cook for 10-15 minutes or until the white is opaque and the yolk is not yet cooked through (it will continue to cook in the ramekin after you remove them from the oven). Sprinkle a tablespoon of Parmesan into each ramekin and serve.