Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons extra virgin olive oil (extra virgin)
  • 10 grape tomatoes (sliced into thirds)
  • 4 teaspoons fresh basil (sliced thin)
  • 4 large eggs
  • 4 teaspoons Parmigiano-Reggiano cheese (freshly grated)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper (ground)

Instruction

  • Preheat the oven to 350°F.
  • Prepare four 4- or 6-ounce ramekins by adding 1 teaspoon oil to each. Use clean hands or a pastry brush to grease the sides of the ramekins with the oil.
  • Layer 4 to 6 slices of tomatoes on the bottom of each ramekin (this will create a bed for the eggs).
  • Sprinkle 1 teaspoon of the basil into each ramekin.
  • Crack 1 egg into each ramekin (to make sure no shells are accidentally added, crack each egg into a separate container first).
  • Top each egg with 1 teaspoon of the cheese followed by a sprinkle of salt and pepper to taste.
  • Place the ramekins on a baking sheet and then place the sheet in the oven. Bake for 15 minutes, or until the whites are set but the yolks are still runny. Serve immediately.