Recipe from Fab Housewife
Eggs with basil, mozzarella, and fresh tomatoes….I’m in! This classic recipe, from Fab Housewife, was perfect for our vacation. It met all my qualifications – which basically included being easy to make with little preparation, while allowing me to use these cute Le Creuset ramekins.
The recipe was so pure and simple, I didn’t change a thing! This link will take you to the original recipe (with some gorgeous photography), so be sure to go visit.
Ingredients (for 4 8-oz ramekins)
- 8 eggs
- 16-20 grape tomatoes, halved
- 4 ounces mozzarella cheese, cubed
- 6-8 basil leaves, chiffonade
- 4 teaspoons cream or half and half
- kosher salt and freshly ground pepper
- butter for greasing the ramekins
Preheat oven to 350F. Generously grease 4 ramekins with butter.
Distribute about 2/3 of the tomatoes, mozzarella, and basil between the 4 ramekins. Crack two eggs into each ramekin, and season with salt and pepper. Add 1 teaspoon cream over the eggs in each ramekin. (This will help keep the eggs from drying out.) Top with the remaining basil, tomatoes, and cheese.
Place on a cooking sheet and bake for about 8 minutes. Turn on the broiler, and broil for a few minutes to brown (watch carefully to prevent burning). Serve hot!
(Note: I skipped the broiler since the kitchen was already too HOT, and instead baked for about 5 more minutes. You may also want to adjust the times, depending on how done you like your eggs.)
This certainly was a vacation treat…as was finding 2 vinyl shops in Santa Fe! Yes! Found some good stuff, focusing on one artist today…Dr. John. What can you say about him but funky? Amazing songwriter, pianist, live performer, he’s the whole deal. First up, an early masterpiece from the good Dr., Desitively Bonnaroo
John keeps rolling along, as his new release- made with Dan Auerbach of The Black Keys- Locked Down
these ears.
she cooks...he cleans 
I’ve always wanted an excuse to get those cute little Le Creuset ramekins. Looks like I know what we’re having for breakfast tomorrow.
Caprese is a thing beyond which there is nothing better! Excellent. Never thought of a cooked caprese, never thought of eggs with it.
Locked Down is a great album.
I DID buy those cute little pots from Le Creuset just to make this 🙂 I made it with ingredients I had on hand, tomatoes with scallions and cheddar. Absolutely fantastic, and I love eating out of this little dish. I did have to cook it much longer than listed (about 25 minutes total), but maybe because the tomatoes were cold and I put some tomatoes on top of the eggs? Thank you for the recipe!
I baked it for about 30 minutes also, but threw in some avocado and used,sliced tomato. Fresh mozzarella made it a little slice of heaven. Thanks for sharing his one!
Oh, Joyce – -love your idea of adding avocado! Thanks!