I learned five things yesterday.
1. Having a cocktail after creating a huge mess in the kitchen helps calm the stress of cleaning and somehow makes the cleanup feel faster — or at least makes you forget how long it took.
2. Making your husband a happy hour cocktail (a manjito, apparently) drastically lowers the chances he’ll help with that giant mess and increases the odds he’ll end up passed out on a chair watching Hannah Montana. True story.
3. iChatting with loved ones in another state after one too many cocktails is fun in the moment, but mostly pointless since you won’t remember much of it the next day.
4. We should start a Jessica Simpson/Nick Lachey support group. Turns out I haven’t been the only one mourning that era.
5. I actually enjoy baked eggs, despite being intimidated by the dish because it looks complicated. It’s shockingly simple and delicious — especially with toasty, buttered Talonica bread. Do this.
My brain hurt from the revelations, but aside from hangovers and nostalgia, these baked eggs are the real winner. I usually reserve baking for cookies and the occasional cupcake. Eggs are for frying, scrambling, tossing into burritos or rice, usually made better with bacon grease. Baking eggs sounded like it would make them gummy or rubbery — not appetizing. I was wrong.
Baked eggs are simple, elegant, and surprisingly delightful. Mark this day: I admit I was wrong. Write this recipe down — you’ll want to make it again and again.
Caprese Baked Egg Cups
Yield:
4 cups [2 x 3 1/2 in ramekins]
Ingredients
- 4 or 8 eggs, depending on if you want 1 or 2 per cup
- 1 pint grape tomatoes, halved
- 3-4 ounces mozzarella cheese, chopped (marinated mozzarella adds extra flavor)
- 8-10 fresh basil leaves
- 2 teaspoons cream or milk
- salt and pepper
- softened butter
Instructions
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Preheat the oven to 350°F (175°C).
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Butter each ramekin. Place a few pieces of tomato, mozzarella and basil in the bottom of each. Crack one or two eggs into each ramekin, depending on how hungry you are, and season with salt and pepper. Add about 1/2 teaspoon of cream or milk to each egg to help keep them from drying out.
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Top each ramekin with a few more tomatoes, cheese and basil. Arrange the ramekins on a baking sheet and bake for 5–8 minutes, then switch the oven to broil and broil for an additional ~5 minutes until the whites are set and the yolks reach your desired doneness. If you prefer runny yolks, broil for less time. Watch closely while broiling.
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Serve hot with toasted crusty bread and plenty of butter.
Did you make this recipe?
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I want a mimosa.