The Adventures of a Calamari Queen

Filipina Foodie

Caprese Baked Egg Cups

I got this recipe online (www.howsweeteats.com).  It looked so easy and yummy!  I had most of the ingredients that I needed to make this tonight, Hubby said it’s “OK” but then again he’s not really into egg dishes. I will most likely prepare this again for “brunch” with friends!

caprese ingredients

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love the color combo

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i made some roasted garlic and french bread to go with the dish

Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]

4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved

3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)

8-10 fresh basil leaves

2 teaspoons cream or milk

salt and pepper

softened butter

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 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

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