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.
Serving Size: 1 EggIf I’m serving guests, I’ll prepare the ramekins before company arrives so all I have to do is pop the baking sheet in the oven. The ramekins will be very hot (I recommend scooping the baked eggs into a cool bowl if you’re serving younger guests).