Recipe Category: Eggs
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Ingredients
Serves 6
- 2 pints cherry tomatoes, halved (about 3 cups)
- 2 tbsps. extra-virgin olive oil
- 1/4 cup basil leaves, cut into chiffonade
- 1/2 cup crumbled gorgonzola or other cheese (optional)
- 3 tbsps. unsalted butter
- 6 large eggs
- salt and freshly ground black pepper
Method
- Preheat the oven to 400 degrees F
- Lightly grease 6 individual ramekins or cast-iron skillets and set them on a baking sheet
- Divide the tomatoes among the 6 ramekins
- Bake the tomatoes for 6 minutes, until just softened
- Drain off any excess liquid
- Drizzle on the olive oil and divide the fresh basil evenly among the 6 baking dishes
- Divide the cheese evenly among the dishes if using and cook for 2 minutes longer, until the cheese is just melted
- In the meantime, prepare the eggs sunny side up
- Melt 1 tbsp butter over medium heat until it’s foamy
- Crack two eggs into the pan (alternatively, crack them into a small bowl and slide them into the pan)
- Cook for 1 minute until the outer edges begin to set
- Add 1 tbsp water to the pan, place the lid on and lower the heat
- Cook for 2-3 minutes longer until yolk is set and egg white is opaque
- Repeat until all eggs are cooked
- Place an egg on top of each ramekin or skillet to serve
Full List of Eggs Recipes
Full List of Cherry-Tomato Recipes