So, you may have noticed I am all about different versions of caprese these days (here, here and here). It’s because every time I’m at the grocery store, the ripened summer tomatoes and lush basil just scream my name. I can’t resist!
A couple weekends ago, I entertained my in-laws, who also happen to be on the Atkins diet. I searched for a yummy breakfast recipe they would not only be able to partake in, but actually enjoy, too. This one fit the bill, and I have to say, it was delish– even for the hubs and I who are absolutely NOT on the Atkins diet.
The recipe is usually made with 1 or 2 eggs baked in a ramekin. Since I had a very hungry group, I decided to use some small gratin dishes with 3 eggs in them, instead. I also made several ramekin versions with just one egg. The 3-egg versions needed to be baked slightly longer before going under the broiler than the recipe calls for (about 2 minutes more). I served them with some pan-fried sausage, but toast is also an excellent way to round out the dish.
- 4-8 eggs (depending on how many cups you'd like to make)
- 1 pint grape tomatoes, halved
- 3-4 ounces mozzarella cheese, cubed
- 8-10 fresh basil leaves, chopped
- 2 teaspoons cream or milk
- Salt and pepper
- Butter for greasing your cups
- Preheat oven to 350 degrees F.
- Butter each ramekin. Fill each with pieces of tomato, cheese and basil.
- Crack eggs into each ramekin and season with salt and pepper
- Add cream to each egg (1/2 teaspoon per egg. for my 3-egg cups, I used 1 teaspoon, but should have used 1 1/2). The cream prevents the eggs from drying out, so it's definitely a necessary step.
- Add some more tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more. If you prefer your yolks to be runny, broil for less time.
- Serve immediately, with sides of breakfast meat or toast.