Tuesday, April 3, 2012

Recipe | Baked Eggs with Tomatoes, Herbs, and Cream

With Easter a few days away, I decided to get cracking and plan our brunch.  I was looking for a new egg dish, something light and easy, when I spotted this one in a favorite cookbook {thanks, Jen! :)}...

I love the idea of really simple, provincial food served in individual portions.  Like fruit crisps and cobblers or baked mac and cheese.  It makes the food seem a little fancier than it is.  Same goes for this egg dish. I tested it out today just to make sure it tasted as good as it sounded.  They are so simple to assemble and they'll look pretty on a plate filled with other brunch food.

Baked Eggs with Tomatoes, 
Herbs, and Cream 
2 tsp unsalted butter
2-3 tomatoes seeded and chopped
1/2 cup chopped fresh basil
1/4 cup chopped parsley
1 tsp salt
1 tsp fresh ground pepper
4 large eggs
4 tsp heavy cream
4 tsp grated Parmesan

Preheat oven to 350.
Generously butter four 1/2 cup ramekins.
In a bowl stir together, basil, parsley, tomatoes, 1/2 tsp salt and 1/2 tsp pepper. Divide evenly among ramekins. Cut 2 tsp butter into small pieces and divide among ramekins, sprinkling evenly over tomato mixture. Break an egg into each ramekin. Season with remaining 1/2 tsp salt and 1/2 tsp pepper. Drizzle each egg with 1 tsp cream.  Arrange ramekins on 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 {mine took 17 minutes}.  If desired, sprinkle top with fresh herbs, diced tomato, and grated Parmesan cheese.

You could make this with all different kinds veggie and herb combinations too... leeks, spinach, mushrooms, asparagus to name a few...


  1. Sounds and looks most delicious! Thanks for sharing and have a wonderful Easter!

  2. That sounds so incredibly good. Great Easter idea!

  3. It's official. You've reached Ina Garten status for me. I just want you to simultaneously cook for me, hug me, and tuck me in at night. I totally realize how creepy this sounds but I pray you read it in an "awwww" kind of way instead. In short, I'd like these eggs. They look delish. That's my kind of food, too (and why I love Ina). WS cookbooks are great, aren't they?!

    1. Best comment/compliment ever!! You know how I love Ina. Now if only I had the house in the Hamptons, her her garden {both flowers and herbs}, and an apartment in Paris, I'd be all set! Haha! Happy Easter, Tiffany!! xo

  4. Looks delicious and pretty! I love eggs. So many ways to make them. I could eat them for every meal! Happy Easter to you and your sweet family! Xo!

  5. YUM!! I just pinned this one and am going to make it tomorrow morning to serve with some bunny brioche I picked up at the bakery. Thank you!

    P.S. Nice food styling!

  6. I made this yesterday with what I had on hand - fresh basil and dabs of Lite Laughing Cow Garlic & Herb cheese. I don't care for the taste of those on their own, but in egg dishes, they are amazingly creamy and flavorful. Added a dash of parm, too. So easy and delish. Will make these often.

  7. I made this over the weekend and posted about it, I linked you up as my source : o ) Thank you so much- it was so yummy!

  8. Since you love eggs, you might like this great collection of "eggy" recipes. Food on Friday Eggs