I halved this recipe and served it with a salad for supper -- very filling and I will be making it again soon. I used fresh mozzarella pearls (YUM) and basil from my herb garden.
Caprese Baked Egg Cups
(Printable Version)
8 eggs
1 pint grape tomatoes, halved
3-4 ounces mozzarella cheese, chopped
8-10 fresh basil leaves
2 teaspoons cream
salt and pepper, to taste
softened butter
Preheat oven to 350°F. Butter 4 2x3-1/2-inch ramekins. In each ramekin place few pieces of tomato, cheese and basil. Crack two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying Add a few 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 Watch carefully to determine how runny/firm you want your yolks. Makes 4 servings.
Net carbs per serving: 3
Posting to Michael's Foodie Friday, Honey's Potpourri Friday and Sall's Farm Fresh Friday!
