Caprese Baked Egg Cups (Printable Version)

Eggs, mozzarella, tomatoes and basil bake together for a savory, satisfying brunch or breakfast option.

# Ingredients:

→ Egg Mixture

01 - 4–8 large eggs
02 - 1 pint grape tomatoes, halved
03 - 100–115 grams mozzarella cheese, chopped
04 - 8–10 fresh basil leaves
05 - 2 teaspoons cream or milk
06 - salt and freshly ground black pepper, to taste
07 - softened unsalted butter, for greasing

# Steps:

01 - Preheat oven to 175°C. Grease four 9 cm ramekins with softened butter.
02 - Arrange grape tomato halves, mozzarella, and torn basil leaves in the base of each prepared ramekin.
03 - Crack one or two eggs into each ramekin. Season with salt and pepper. Drizzle 0.5 teaspoon cream or milk over each egg.
04 - Scatter extra tomatoes, mozzarella, and basil over the eggs in each ramekin.
05 - Place ramekins on a baking sheet. Bake for 5–8 minutes until egg whites begin to set.
06 - Switch oven to grill/broil function. Broil for approximately 5 additional minutes, monitoring closely for preferred yolk doneness.
07 - Serve immediately while hot, accompanied by toasted crusty bread if desired.

# Notes:

01 - Adding a small amount of cream over each egg helps prevent drying during baking.

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