I learned five things yesterday.

1. Having a cocktail after making a freakishly giant mess in the kitchen helps calm the stress of cleaning up AND makes it go faster… or just makes you forget how long it takes?

2. Making your husband a happy hour cocktail [a manjito?!] greatly decreases the chances of him helping you clean the freakishly giant mess in the kitchen and enormously increases the chances of him passing out on a chair in the family room while watching Hannah Montana. [<– Truth]

3. iChatting with loved ones in another state after a big cocktail (oops I know… I left out the part about how big it was in #1) is awesome. Then pointless because, really…  you don’t remember any of it.

4. We should absolutely start a Jessica Simpson/Nick Lachey support group. You mean to tell me I’ve been going through this depression alone the entire time?

5. I actually enjoy baked eggs, though being previously skeeved out by the only-looks-complicated-but-is-soooo-simple breakfast dish. Plus side: toasty, buttered Talonica bread. Do this thing.

Geez. I learned a lot yesterday! My brain hurts.

All hangovers and unrealistic, dreamy 2002 relationships aside, these baked eggs are where it’s at.  Unlike J. Simps, I do know if it’s chicken or fish that’s coming out of the can. But that doesn’t mean I know how to bake eggs. I mean… eggs?!  Who wants to bake those? I bake cookies. I barely bake cakes unless they are of the cup variety. Eggs are something that we fry and scramble and make 8000 times more delicious by adding bacon grease. Sometimes we put them in burritos and other times we add them to rice. Baking them would make them gummy (Mother Lovett’s favorite word!) and rubbery and just… blah. Right? RIGHT?!

Well, I totally thought that and I was totally wrong. Mark this day down on your calendars folks because it’s not often that I admit my wrongdoings. Of course, that’s because I rarely have wrongdoings. Ha. Ha. Ha. Seriously though. Get out your pen and your Lisa Frank notebook. Write this recipe down! You will want to eat it. Literally.

Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]

4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved

3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)

8-10 fresh basil leaves

2 teaspoons cream or milk

salt and pepper

softened butter

Preheat oven to 350 degrees F.

Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or 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 [used this tip from Ina Garten]. 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 [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

I want a mimosa.

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184 Responses to “Caprese Baked Egg Cups.”

  1. #
    Tiff @ Love Sweat and Beers — July 28, 2011 @ 5:56 am

    These look great. I’ve been on an egg kick lately, so these would definitely work for me right now!


  2. #
    Jay — July 28, 2011 @ 6:22 am

    looks absolutely incredible..
    first time here..love ur gorgeous space…
    excellent recipe collection with nice presentation..
    Am your proud follower now..:)
    do stop by mine sometime..
    Tasty Appetite


  3. #
    Carolyn — July 28, 2011 @ 7:29 am

    These look fantastic! I am bookmarking this one. I’ve only done baked eggs once and I love them, but with caprese makings…a fab idea!


  4. #
    Cindy — July 28, 2011 @ 10:03 am

    Your trust in bacon is so true…! According to the July 28th North Journal newspaper (for McCandless, Wexford, Bradford Woods, Ingomar), Eat’n Park server Rachel Welch won the companywide competition to come up with the ‘next great summer selection’ by creating the recipe for Baked Chicken Bruschetta Alfredo–but she won at the last moment with a quick decision to separate her dish from the other chicken dishes by crumbling bacon on top of her bruschetta! “It was the crunch of that crisp bacon that put smiles on the judges’ faces and a trophy in Welch’s hands.” Bacon wins hands down!


  5. #
    Amanda — July 28, 2011 @ 10:44 am

    I love all of your Caprese ideas! It is my favorite, and I love all of the interesting ways you present it. I look forward to your emails, they always make me hungry!


    • Jessica — July 28th, 2011 @ 10:45 am

      Thanks so much Amanda!


  6. #
    thehealthyapron — July 28, 2011 @ 11:38 am

    I want to make this tonight!


  7. #
    Tara @ The Butter Dish — July 28, 2011 @ 12:50 pm

    Alright girl…it’s official… you can no longer claim to “have no idea what you’re doing” with your shiny new Nikon. It’s nearly a year old and CLEARLY you’ve learned a thing or two.

    Me, I can still claim that YOU – uh uh! You have graduated and seriously you better email me and start spilling some of your tricks on how you ramped up from “clueless clicker” to “photog phenom” in only nine months.
    If not,……then……then……you can’t have any more bacon!


  8. #
    Dana — July 28, 2011 @ 12:58 pm

    So glad I stumbled upon your awesome blog! This recipe and the s’mores pie are on my to-do list; like, this weekend’s to-do list! Thank you so much!


  9. #
    Martha — July 28, 2011 @ 1:43 pm

    I’ve been eating Caprese for a few days now and got inspired to try your dish here….very tasty!! I wasn’t quite sure when the yolks would be hard…but turned out very yummy! Thanks for sharing this!


  10. #
    Rhonda — July 28, 2011 @ 4:46 pm

    I am in love with you!!!!!!!!!!! Your e-mails/pics/words, etc. make me drool……..like a dog chewing on a bone…..like a baby teething…..like someone needing a drink…..need I go on? I bow down to you the Queen! Oh I am soooooo glad I “found” you!


  11. #
    Candace — July 29, 2011 @ 7:51 am

    I only wish that my egg cups had ever turned out like this. They are beautifully delicious!
    You have inspired me to try them again. I would love to have one of these AND a mimosa. :)


  12. #
    Alex — July 29, 2011 @ 4:12 pm

    Wait, so did you put the eggs in first and then added tomatoes & cheese, or did the tomatoes & cheese come first and then the eggs go on top? Not sure if it’d make a difference or not but I figured I’d ask! These look so delicious and I want to make them for my family for Sunday brunch. :)


  13. #
    marla {family fresh cooking} — July 29, 2011 @ 6:23 pm

    Did I comment on these yet?? They look amazing, such a fun way to make eggs :)


  14. #
    Kat @ Living Like the Kings — July 29, 2011 @ 10:15 pm

    You have this way of turning something so simple (tomato, basil, moz) into something so beautiful!


  15. #
    Lori — July 30, 2011 @ 11:31 am

    Delicious! I didn’t have grape tomatoes, so I substituted pieces of red bell pepper and bacon. I was a fan of the result.


  16. #
    Joanne — July 31, 2011 @ 1:39 pm

    I made these today and they were delicious! The only problem I had was that when I finished cooking them by your time, they were still raw. I cooked them for a while longer, only to over-cook the yolks :( They tasted fine anyway but next time I will have to figure out how to tweak the cooking time. Great idea, though!!!


  17. #
    Kati — July 31, 2011 @ 1:45 pm

    They look wonderful, I will definitely try them very soon!


  18. #
    Nicole, RD — August 1, 2011 @ 9:23 am

    Brilliant. I am making these for dinner next week :)


  19. #
    Bianca — August 1, 2011 @ 12:51 pm

    Usually I go with a caprese salad or sandwich but this sounds like a much more creative and yummy alternative! Thanks


  20. #
    Shannon S. — August 4, 2011 @ 6:41 pm

    These we great, simple and gave me an opportunity to use some of my abundance of basil! I even added some lean shredded honey turkey. a great base recipe I will use again!


  21. #
    Taylor Bailey — August 5, 2011 @ 6:47 pm

    It’s tempting…I usually does it on salads. I will bookmark it and prepare one over the weekend


  22. #
    Christy — August 12, 2011 @ 8:50 am

    I made one of these (with two eggs).

    Baked for 8 minutes at 350.

    Then broiled for 5 minutes.

    It looked beautiful, but when I pierced it, the eggs were still VERY raw.

    I’m trying to adjust the cook time appropriately now. I can see this being a very nice breakfast to share when I have company, so I want to get it right. :) Thanks for sharing!


  23. #
    Natalie — February 4, 2012 @ 1:22 pm

    I have a question- could you make these in cupcake tins?


    • Jessica — February 4th, 2012 @ 1:41 pm

      I think so, maybe 1 egg per tin!


  24. #
    Kristine R. — March 7, 2012 @ 1:22 pm

    My sister is coming over tonight, and this is what is on the menu for dinner!!! Can’t wait.


  25. #
    Deepika — April 4, 2012 @ 3:07 pm

    This is awesome. I’ll have to try it out this weekend. Looks yummy too.


  26. #
    Lisa C — August 6, 2012 @ 12:44 pm

    Do you stir the egg a little bit to break up the yolk? Or just break it and leave it how it falls?


  27. #
    Alyssa — October 17, 2012 @ 2:40 pm

    wanted to make a caprese omelette this morning, saw this instead—-um, HELLO. I added some green onion on top…and boy oh boy would I recommend it. gives the flavors a little somethin’ somethin’ (as if basil and tomato and mozzarella weren’t good enough) but really. thank you for this super easy and delicious recipe!!


  28. #
    ATasteOfMadness — May 9, 2013 @ 6:37 pm

    Yikes. I think this is the most perfect thing I have seen all day. Yum!


  29. #
    Toni — February 3, 2014 @ 5:38 am

    No only is this an inspired and new way of eating eggs, I am pleased as punch to be able to say that I can source all of the ingredients from my own garden and chickens. This dish may get old if the apocalypse comes.


  30. #
    Jen — February 23, 2014 @ 7:32 pm

    two things made me very happy about this post: 1. the recipe, and 2. the mention of Lisa Frank notebooks. thank you!


  31. #
    everythingofcooking — March 11, 2014 @ 6:59 am

    Must be perfect for breakfast! Thank you!



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