COMMUNITY Recipes

Name: Caprese Baked Egg Cups
Ingredients: 4 or 8 eggs ((depending on whether you want 1 or 2 eggs per cup)); 1 pint mixed-color grape tomatoes (sliced in half); 3-4 oz mozzarella cheese (chopped); 8-10 fresh basil leaves; 2 tsp cream or milk; salt and pepper (to taste); toasted baguette for dipping; softened butter

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A’Tuscan Estate | “CAPRESE BAKED EGG CUPS”

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Makes four cups (2 x 3.5″ ramekins). Adapted from How Sweet Eats.

Caprese Baked Egg Cups

Ingredients

4 or 8 eggs (depending on whether you want 1 or 2 eggs per cup)
1 pint mixed-color grape tomatoes sliced in half
3-4 oz mozzarella cheese chopped
8-10 fresh basil leaves
2 tsp cream or milk
salt and pepper to taste
toasted baguette for dipping
softened butter

Instructions

Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil.
Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying.
Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 20-25 minutes for firm yolks, less if you prefer them runny. Serve hot with toasted, crusty bread.