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Baked Eggs
Recipes
Baked Eggs
4 servings
30 minutes total

Ingredients

  • 1 cup grape (or cherry) tomatoes
  • 0.5 oz fresh basil
  • ¼ bunch fresh Italian parsley
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • Butter-flavor cooking spray
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 4 teaspoons heavy whipping cream (or liquid egg whites)
  • 4 teaspoons grated Parmigiano-Reggiano cheese (optional)

Steps

    1. Preheat oven to 350°F. Halve tomatoes; chop basil (½ cup) and parsley (¼ cup) finely. Combine in bowl: tomatoes, basil, parsley, and ½ teaspoon each salt and pepper. Coat inside of 4 oven-safe ramekins with spray; arrange on baking sheet.
    2. Cut butter into small cubes. Divide tomato mixture evenly among ramekins; top with butter pieces. Break 1 egg into each ramekin, then sprinkle remaining ½ teaspoon each salt and pepper evenly over each. Drizzle 1 teaspoon cream over each ramekin, then bake 15–18 minutes until whites are opaque and eggs are 160°F.
    3. Remove from oven and sprinkle each with 1 teaspoon cheese, if using. Serve.

Amount per ¼ recipe serving: Calories 130, Total Fat 10g, Sat Fat 4.5g, Trans Fat 0g, Chol 200mg, Sodium 350mg, Total Carb 3g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 6%, Calc 4%, Iron 6%, Potassium 6%