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Haley on 8.19.2011
This was a great breakfast! I used Parmesan cheese because I didn’t have any mozzarella on hand, but it was still delicious! 
Caprese Baked Egg Cups
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Description
Love this breakfast with some toasty, buttered talonica bread!
Ingredients
- 2 Tablespoons Softened Butter
- 1 pint Grape Tomatoes, Halved
- 4 ounces, weight Mozzarella Cheese
- 10 whole Fresh Basil Leaves
- 4 whole Eggs (or 8 Eggs, Depending On If You Want 1 Or 2 Eggs In Each Cup)
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 teaspoons Cream Or Milk
- Bread, To Serve
Preparation
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 (used this tip from Ina Garten). Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 3-5 minutes more (5 minutes resulted in slightly firm yolks for me, broil for less if you like them runny). Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.
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