These Italian baked eggs make a wonderful addition to any brunch menu. The recipe can be easily scaled up or down depending on how many people are being served.
The holidays are upon us which means two things: you’re likely entertaining or hosting visitors and you probably have a little shopping to do for friends and loved ones. These Italian Baked Eggs not only make the ultimate brunch dish for houseguests but they are just one of over a hundred delicious recipes found in my friend Jennifer’s new cookbook, The Gourmet Kitchen.
The ideal cookbook for that foodie on your gift list, Jennifer’s book is a true inspiration in the kitchen. With recipes such as homemade chicken stock, Tuna, Avocado & Rice Bowls and Korean Barbecue Slow Cooker Pulled Pork Tacos, each dish is perfectly balanced in flavor. Fancy enough for entertaining but easy enough for a busy home homecook, be sure to grab a copy or two here.
In the meantime, I’m excited to share one of my favorite recipes from her book: Italian Baked Eggs. Simple, elegant, protein packed and full of flavor, I love the idea of transforming staples like eggs, tomatoes and olive oil into something really special. This recipe culminates exactly what Jennifer is good at: turning the ordinary into something extraordinary. Buy the book for the recipes. Buy it of the food photography. Just buy the book.
Your fork is waiting.
Italian Baked Eggs
- Preheat the oven to 350°F.
- Prepare four 4- or 6-ounce ramekins by adding 1 teaspoon oil to each. Use clean hands or a pastry brush to grease the sides of the ramekins with the oil.
- Layer 4 to 6 slices of tomatoes on the bottom of each ramekin (this will create a bed for the eggs).
- Sprinkle 1 teaspoon of the basil into each ramekin.
- Crack 1 egg into each ramekin (to make sure no shells are accidentally added, crack each egg into a separate container first).
- Top each egg with 1 teaspoon of the cheese followed by a sprinkle of salt and pepper to taste.
- Place the ramekins on a baking sheet and then place the sheet in the oven. Bake for 15 minutes, or until the whites are set but the yolks are still runny. Serve immediately.
Recipe and Photography from The Gourmet Kitchen