How to make it

  • Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.
  • In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Divide evenly among the prepared ramekins. Cut the 2 tsp. butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Drizzle each egg with 1 tsp. of the cream. Arrange the ramekins on a rimmed baking sheet.
  • Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 tsp. of the cheese. Serve immediately. Serves 4.

Reviews & Comments 4

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  • jkirk 8 years ago
    I'll take mine with a thick slice of buttered toast please.
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  • maureenlaw 8 years ago
    Looking for something good to cook in my little ramekins! This is it!
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  • cuzpat 8 years ago
    High 5!
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  • hungrybear 8 years ago
    Be good after we get better eggs - a goody
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