Caprese Baked Egg Cups (Print-Friendly Version)
Eggs, mozzarella, tomatoes and basil bake together for a savory, satisfying brunch or breakfast option.
# What You Need:
→ Egg Base
01 -
4 to 8 large eggs
02 -
2 teaspoons cream or whole milk
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
Softened unsalted butter, for greasing
→ Caprese Topping
06 -
1 pint grape tomatoes, halved
07 -
90 to 115 grams mozzarella cheese, chopped
08 -
8 to 10 fresh basil leaves, torn
# How to Make It:
01 -
Preheat oven to 175°C. Prepare a baking sheet to hold the ramekins.
02 -
Generously grease each 9 cm ramekin with softened butter to prevent sticking.
03 -
Place a portion of halved grape tomatoes, chopped mozzarella, and torn basil leaves into each ramekin.
04 -
Crack one or two eggs into each ramekin. Season lightly with salt and freshly ground black pepper. Drizzle ½ teaspoon of cream or milk over each egg.
05 -
Distribute additional grape tomatoes, mozzarella, and basil on top of the eggs in each ramekin.
06 -
Arrange ramekins on the prepared baking sheet. Bake in the preheated oven for 5 to 8 minutes, until the egg whites are beginning to set.
07 -
Switch oven to broil and cook for an additional 3 to 5 minutes, monitoring closely until yolks reach desired firmness.
08 -
Remove ramekins from oven and serve immediately, paired with toasted crusty bread if desired.
# Important Notes:
01 -
Drizzling cream over the eggs prevents them from drying during baking, resulting in a silkier texture.