Baked Eggs with Tomato and Basil

Ingredients

• Butter (For greasing the ramekins and adding a few pieces on top of the eggs)
• Tomato (A couple of slices per ramekin)
• Oregano (A little)
• Basil (For the inside and to finish; fresh)
• Salt (To taste, before and after adding the eggs)
• Pepper (To taste, before and after adding the eggs)
• Olive oil (A little)
• 2 Eggs (Two per ramekin)
• Water (Boiling, for the bain-marie; it should reach approximately just over halfway up the sides of the ramekins)
• Bread (Toasted, for serving)

Steps

1. 1

   Preheat the oven to 180 °C.

2. 2

   Grease the ramekins with butter.

3. 3

   Place a couple of tomato slices in each ramekin.

4. 4

   Add a little oregano, basil, salt, pepper, and a little olive oil over the tomato.

5. 5

   Crack two eggs into each ramekin.

6. 6

   Finish with a little more salt and pepper, and place a few pieces of butter on top of the eggs.

7. 7

   Place the ramekins inside an ovenproof dish. Add boiling water to the dish until it reaches approximately just over halfway up the sides of the ramekins, creating a bain-marie. The water must be boiling.

8. 8

   Place the dish in the oven and bake for approximately 12-15 minutes.

9. 9

   Check for doneness, as every oven is different. Remove the ramekins when the whites are cooked and the yolks still jiggle slightly.

10. 10

    Finish the eggs with fresh basil and serve them with a piece of toasted bread.

Notes

The source does not specify the total number of ramekins or the exact quantities of tomato, seasonings, butter, oil, water, or bread. The indicated doneness is cooked whites and yolks that are still slightly wobbly.

Nutrition per serving

• breakfast
• eggs
• baked
• bain-marie
• vegetarian
• creamy
• home cooking
• weekend