This has become my new favorite breakfast. It’s simple to prepare, healthy, and full of fresh flavor. The combination of basil, roasted tomatoes and melted mozzarella with a soft, runny yolk is delicious. I like to serve it with rustic bread for dipping into the yolk. This recipe is quick enough for a busy morning but special enough for a relaxed weekend.
Caprese Baked Eggs
Ingredients:
- Cooking spray
- Mozzarella cheese, shredded or torn
- 2–3 grape tomatoes, halved
- Fresh basil, chiffonade
- 1 egg
- 1 tsp milk or heavy cream
- Sea salt and freshly cracked black pepper, to taste
How to Make Caprese Baked Eggs
Preheat the oven to 350°F (175°C). Lightly coat a small ramekin with cooking spray.
Place a few tomato halves, some mozzarella and a little basil in the bottom of the ramekin. Carefully crack an egg into the ramekin, keeping the yolk intact. Add the milk or cream, then top with a few more tomato halves, a bit more mozzarella and additional basil. Season with sea salt and freshly cracked black pepper to taste.
Place the ramekin on a baking sheet and bake for 5 minutes. Switch the oven to broil and cook for another 4–6 minutes, or until the egg whites are set but the yolk remains soft. Watch carefully during broiling to avoid overcooking. Remove from the oven and serve immediately with a slice of crusty bread for dipping. Enjoy.
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GIVEAWAY – (GIVEAWAY CLOSED – WINNER ANNOUNCED)
I was recently sent a ceramic chef knife from Shenzhen Knives to try. I’ve used it mostly for fruits and vegetables and found it lightweight, easy to handle and simple to clean. It makes precise, smooth cuts and is a handy tool in the kitchen.
The original giveaway required leaving a comment to enter. If you were participating, make sure any anonymous comment included a name so the winner could be contacted. The contest deadline was Sunday, August 7, 2011 at 7:00 p.m. Pacific Time.
Good luck to everyone who entered!