Italian Baked Eggs

These 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.

Course Dinner

Cuisine Italian

Keyword egg bake

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 121kcal

Author Liz DellaCroce

Ingredients

4 teaspoons extra virgin olive oil extra virgin
10 grape tomatoes sliced into thirds
4 teaspoons fresh basil sliced thin
4 large eggs
4 teaspoons Parmigiano-Reggiano cheese freshly grated
¼ teaspoon kosher salt
¼ teaspoon black pepper ground

US Measurements - Convert to Metric

Instructions

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.

Notes

Serving Size: 1 Egg

If 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).

Nutrition