Pondering what I wanted to serve my guests for breakfast a few days ago, I remembered that I had this egg recipe I got off the Williams-Sonoma website. I remembered liking it because it was single serving and had tomatoes and cream in it. It just had to be delicious and you can’t go wrong with something that calls for cream!
Similar to my “Shirred Egg” recipe, this one is healthier version. Not as much cheese but just enough grated on top as it exits my oven…to make it perfect!
Here’s the recipe but go on the Williams-Sonoma website to get even more great recipes!
Williams-Sonoma: baked eggs with tomatoes, herbs and cream!
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 tsp. heavy cream
4 tsp. grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees. 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!
I served my dish with fresh baked blueberry scones, organic vanilla yogurt with banana and “Bare Naked” granola, juice and my Allann Bros., “Truck Stop” coffee of course.
Check in to an Oregon Bed and Breakfast Guild Inn this summer and taste a bit of the Oregon Culinary Experience this season! Tomatoes are ripe, basil is flourishing and the breakfast table is set…for you!