017 // Sunday Breakfast
Happy Day Lights Savings!
I am extremely happy (despite loosing an hour during the weekend) that we now have longer days. For one, I can come home after work and still have some day light to go running or take
out. Anyways, this morning I decided to make baked eggs for the family. Normally I stay away from tomatoes, but it really adds a nice flavor to these breakfast cups. With a little toast on the side and some fresh juice, these little cups are the perfect portion for a filling breakfast.
Baked Eggs
4-8 eggs (depends on how many eggs you want in each cup, I used one per ramekin)
mozzarella cheese (I used sun dried tomato and basil marinated)
grape tomatoes
fresh basil
butter
heavy cream
salt and pepper
Pre-heat oven to 350 degrees.
Butter the ramekins and then add tomatoes, cheese, basil and eggs.
Sprinkle salt and pepper and add 1/2 teaspoon of heavy cream to each ramekin to prevent dryness.
Bake for 6-10 minutes until eggs are cooked.