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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183 Responses to “Caprese Baked Egg Cups.”

  1. #
    1
    Brittany @ Itty Bits of Balance — July 27, 2011 @ 7:04 am

    I wish I wasn’t allergic to egg whites :(

    Reply

    • Jessica — July 27th, 2011 @ 7:19 am

      You’re just allergic to the whites?? That’s crazy! I wonder if there is a way you could just eat it with the yolks? Or can you not eat those since they *touch* the whites??

      Reply

      • Brittany @ Itty Bits of Balance — July 27th, 2011 @ 7:34 am

        I know! Who’s allergic to egg whites right!?
        Maybe I can sub only yolks– when I try it out I’ll let you know :) Thanks

        • Anitra — July 27th, 2011 @ 8:37 am

          could you use the egg substitutes?
          i may try that this weekend. hmmmmmmmmmmmmmm

          • Jessica — July 27th, 2011 @ 8:45 am

            Good idea! I bet you can.

  2. #
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    Elizabeth — July 27, 2011 @ 7:08 am

    What a brilliantly delicious idea! My sister is visiting this week, and I’ve just added this to my “must make” list.

    Reply

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    Tara @ Chip Chip Hooray — July 27, 2011 @ 7:11 am

    A breakfast that combines my freakish love for caprese salad and my addiction to the eggy goodness of all morning foods? More proof that your blog simply reads my mind. Yumyumyum.

    Reply

  4. #
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    Melissa — July 27, 2011 @ 7:11 am

    I’ve never had a baked egg, but now it’s all I can think about. And a mimosa. Mmmmmm mimosa.

    This for sure gets a coveted spot in the Lisa Frank.

    Reply

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    Three-Cookies — July 27, 2011 @ 7:13 am

    Absolutely ingenious recipe, never had eggs this way. I would add some cooked bacon as well.

    Reply

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    erin — July 27, 2011 @ 7:13 am

    Couldn’t stop laughing after the Lisa Frank reference – thanks for the morning giggle

    Reply

  7. #
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    Marisa — July 27, 2011 @ 7:15 am

    I want a mimosa too. I’m on vacation…well my stay-cation. My new mimosa…orange juice and whip cream flavored vodka. haha

    Reply

    • Jessica — July 27th, 2011 @ 7:18 am

      I have some of that in our bar…!

      Reply

      • Marisa — July 27th, 2011 @ 7:42 am

        We do too!!! It is amazing. In orange juice, it tastes as though I am drinking a cremecicle ice pop!! We also like it in Root Beer. It is the new Root Beer Float!! :)

        • Jessica — July 27th, 2011 @ 8:10 am

          I need to try it in root beer. Speaking of, have you ever had the root beer vodka? It’s dangerous because it tastes nothing like vodka and everything like root beer!

          • Marisa — July 27th, 2011 @ 8:20 am

            YES! Very dangerous. There is another Root Beer liquor on the market too…which I have had the whip cream vodka in. Man…is it too early for a drink when you are on vacation??

            Ooo! Btw. I made the roasted potatoes with the crazy feta last night to go with a roast chicken. It was amazing. My boyfriend literally ate 2.5 lbs of potatoes last night.

            • Jessica — July 27th, 2011 @ 8:48 am

              That meal sounds fantastic! And you’re on vaca? I would’ve started drinking an hour ago.

              • Jessica — July 27th, 2011 @ 9:05 am

                What is this whip cream flavored vodka that you speak of? Ever tried sweet tea flavored vodka! Delish with a splash of lemonade!

  8. #
    8
    Julie @SavvyEats — July 27, 2011 @ 7:16 am

    Dear tomatoes in my garden: please ripen soon that I can make caprese EVERYTHING. Including these egg cups. Love, Julie

    Reply

  9. #
    9
    Elysha — July 27, 2011 @ 7:17 am

    Ooooh, I like this version! I did the spicy baked eggs I found on TK the other day, and although I liked them, there was too much “sauce” for me and not nearly enough cheese. Bring on the mozzarella!

    Reply

  10. #
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    Baker Street — July 27, 2011 @ 7:22 am

    I can’t wait for the weekend. Sure as hell i’m making mimosas. :)

    Reply

  11. #
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    Averie @ Love Veggies and Yoga — July 27, 2011 @ 7:26 am

    Oh I love caprese salads, well havent actually had mozz in ages but I love basil and tomatoes. I bet with eggs, baked, oh, I bet that’s soooo good. What a great flavor combo :)

    Reply

  12. #
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    Baker Street — July 27, 2011 @ 7:28 am

    Your eggs look gorgeous! Can’t wait to try them.

    Reply

  13. #
    13
    Katrina — July 27, 2011 @ 7:29 am

    Well aren’t these adorable! Yum!

    Reply

  14. #
    14
    Lauren at Keep It Sweet — July 27, 2011 @ 7:31 am

    These look awesome, what a perfect easy dinner!

    Reply

  15. #
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    Anita Menon — July 27, 2011 @ 7:40 am

    Gorgeous cups of egg-y goodness.. Seems simple and lovely

    Reply

  16. #
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    emily — July 27, 2011 @ 7:43 am

    Perfect – there’s my dinner decided! Nice n easy. Merci :)

    Reply

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    Erica — July 27, 2011 @ 7:44 am

    hahhaha- a manjito- I love it. Oh my gosh…I strangely still believe Nick and Jessica will get back together. This whole recent wedding thing to another girl? It didn’t reallly happen. Your baking pictures on instagram make me hungry. Its not nice to tease the pregnant lady. mmm baked eggs. Looks so good. And I am a big fan of individual portions.

    Reply

    • Jessica — July 27th, 2011 @ 8:09 am

      I believe it too!! Not even joking. Like maybe in 10 years of something. Wow, I need a life.

      Reply

  18. #
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    Anna @ Food Fitness and Frolicking — July 27, 2011 @ 7:45 am

    I wonder if you could use any other kind of cheese?

    Reply

    • Jessica — July 27th, 2011 @ 8:09 am

      Definitely! You could switch it up anyway you like. I stuck with mozz for the caprese theme but I think they would be sooo good with cheddar.

      Reply

  19. #
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    Holly @ The Runny Egg — July 27, 2011 @ 7:47 am

    I didn’t think I’ve like baked eggs either — but they are surprisingly delicious! I love the spin you put on them here.

    Reply

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    Blond Duck — July 27, 2011 @ 7:48 am

    I just printed a new book! Check it out!

    Reply

  21. #
    21
    Kelly — July 27, 2011 @ 7:51 am

    Those look amazing!!!! I am drooling….

    Reply

  22. #
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    Julie H. of Spinach and Sprinkles — July 27, 2011 @ 7:52 am

    If I made these entertaining, I would look like an ALL STAR! ….I like when I have a cocktail, that was larger than I lead people to believe, I mean hey…. It was only one! (let’s not discuss the size, everyone can think I’m a lightweight!)

    Reply

  23. #
    23
    Heather (Heather's Dish) — July 27, 2011 @ 7:52 am

    ha! i want a mimosa too…and you’re totally not alone on the nick lachey/jessica simpson thing. i’m still sad and decidedly boycotting the show that documents his and vanessa manillo’s wedding. well, for now anyway…

    Reply

  24. #
    24
    Angela @ Eat Spin Run Repeat — July 27, 2011 @ 7:55 am

    LOL I love your Lisa Frank notebook references! :) I also love eggs, and haven’t tried baking them.. well, ever. I think I need to buy some cute little ramekins like yours first!

    Reply

  25. #
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    Hilliary @ Happily Ever Healthy — July 27, 2011 @ 8:02 am

    I have never had a baked egg! But this looks amazing, caprese salads are hands down my favorite salad! Great idea!

    Reply

  26. #
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    Tabitha (From Single to Married) — July 27, 2011 @ 8:04 am

    wow – I would have never thought about baking eggs – brilliant!

    Reply

  27. #
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    Jen @ keepitsimplefoods — July 27, 2011 @ 8:21 am

    These look good, although I’m not big on baking eggs because it takes FOREVER!

    Reply

    • Jessica — July 27th, 2011 @ 8:48 am

      Broil! That’s the key. For real. The first time I made these a few weeks ago I just tried to bake them alone and after 25 minutes I’m like… what! But you are right – not as quick as frying/scrambling.

      Reply

  28. #
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    @SuperfoodAnita — July 27, 2011 @ 8:22 am

    Yum! These look super easy, healthy and delicious. Im definitely making these babies.
    Great photos!

    Reply

  29. #
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    Aine @ Something to Chew Over — July 27, 2011 @ 8:26 am

    Yum these look delish!

    Reply

  30. #
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    Stella — July 27, 2011 @ 8:30 am

    I knew when I read the first word of this post that I was going to want to make this. NOW, and sure enough – this looks amazing! I don’t have ramekins (I know, weird), but I’m wondering if I could possibly do this in muffin tins. Hmm… maybe I’ll buy some ramekins. I have gotten along for 29 years without them, but probably do need them.
    I wanted to tell you though that I LOVE your blog. I wish we lived closer because I want to be friends with you. :) Seriously though, you have awesome recipe ideas, great pictures, and hilarious jokes. I don’t blog. I don’t know anything about blogging. Honestly I don’t even know how to “follow” a blog, I just have 3 links saved to my favorites that I read every morning and I’m SO glad that I found yours. I’ve made (or attempted to make) several of your recipes and they really are great. Anyway, just wanted to say thanks – keep it up! Wish I was eating a caprese egg right now!

    Reply

    • Jessica — July 27th, 2011 @ 8:47 am

      Thank you so much Stella! You just made my morning. Honestly… not sure if this would work in muffin tins, If you baked it so the whole thing was really firm (like a frittata?) then maybe you could pop them out? I think it may work better if you add everything to an oven-safe skillet and bake then serve it that way with toast!

      Reply

  31. #
    31
    Shereen — July 27, 2011 @ 8:31 am

    I’ve seen an influx of baked egg recipes lately. I saw a recipe the other day for bacon wrapped egg cups made in a muffin tin.
    These look amazing though. I would feel like I was at a fancy hotel or something if I was eating them. Definitely going to try them, even though eggs give me a tummy ache. Cheese is a natural tummy ache cure, right?

    Reply

    • Jessica — July 27th, 2011 @ 8:45 am

      I think I saw those on Pinterest!

      Reply

  32. #
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    Lynne @ 365 Days of Baking — July 27, 2011 @ 8:36 am

    Another delicious looking dish. Mozzarella, tomatoes, and basil could be combined with practically anything and it would be delicious! Hmmm…liver caprese…well, maybe not. :-(

    Reply

    • Jessica — July 27th, 2011 @ 8:45 am

      Yikes… haha.

      Reply

  33. #
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    Lauren — July 27, 2011 @ 8:43 am

    Yes to the Jessica/Nick support group!!!! I really was so depressed when they both go re-engaged to people…I was convinced we’d see them back together someday.

    Also, these eggs look fabulous.

    Reply

    • Jessica — July 27th, 2011 @ 8:44 am

      I still think we will!!
      I’m weird. And pathetic?

      Reply

      • Lauren — July 27th, 2011 @ 3:51 pm

        Not at all…or else I am weird and pathetic too!!! In any case, I will be watching the Newlyweds on DVD for the next of…infinity lol

  34. #
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    The Teenage Taste — July 27, 2011 @ 8:44 am

    These look delicious! I’ve been enjoying regular caprese salad with lunch and dinner because of all the tomatoes I have on hand. Why not carry over the caprese salad love to breakfast? ;-)

    Reply

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    Anne Marie — July 27, 2011 @ 8:46 am

    Oh my gosh these look amazing!! Thank you so much for sharing :)

    Reply

  36. #
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    Gina @ Running to the Kitchen — July 27, 2011 @ 8:56 am

    I’ve made something similar to this but with actual marinara sauce, I love the idea of whole fresh tomatoes in it! I usually eat that on my “alone” nights when the husband is out and I need something easy and quick. These look so delicious and cute in their ramekins :)

    Reply

  37. #
    37
    Jane — July 27, 2011 @ 9:03 am

    Just wanted to show you a recipe I made that was adapted from one of your amazing pancake recipes!

    http://veginamonologues.blogspot.com/2011/07/whole-wheat-oat-peach-pancakes.html

    Reply

  38. #
    38
    Clare — July 27, 2011 @ 9:04 am

    Wow these are so cool! My chocolate obsessed 15 year-old brain did not even know that these kind of things existed! Eureka.

    Reply

  39. #
    39
    Rachel @ Baked by Rachel — July 27, 2011 @ 9:10 am

    Beautiful!!! But if I’m allowed … I’d like mine scrammbled and w/o tomatoes – maybe throw in some bacon to make up for the loss of red ;)

    Reply

    • Jessica — July 27th, 2011 @ 9:20 am

      I think I can allow that.

      Reply

  40. #
    40
    Bev Weidner — July 27, 2011 @ 9:13 am

    I skyped with my parents last week while totally wasted. NOT A GOOD IDEA. The next day a team from Charter showed up at my door, with hand cuffs.

    Okay so I made that last part up, but they WANTED THAT.

    (I am in love with these baked eggs.)

    Reply

  41. #
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    Emily @ A Cambridge Story — July 27, 2011 @ 9:17 am

    I am sad about Jessica and Nick to this day! Nick’s recent wedding is fake, right? PS – Baked eggs are my new fave!

    Reply

  42. #
    42
    Merissa — July 27, 2011 @ 9:25 am

    I haven’t commented on your site before, but I thought you’d like to know I’ve probably made one or two of your recipes every week for the past few months since I’ve been following your blog. I really love your ideas and the foods you share with us. Can’t wait to make this one now too.

    Reply

  43. #
    43
    erin — July 27, 2011 @ 9:27 am

    I am in to everything caprese lately! This will be the perfect breakfast and will go wonderfully with my caprese pita pizza I’ll be eating for lunch and the PW pesto pasta with tomatoes that I’ll be eating for dinner! I die!

    Reply

  44. #
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    Caroline @ chocolate & carrots — July 27, 2011 @ 9:31 am

    What a fantastic idea Jessica! Perfection! :-) Haha…and I liked the manjito yesterday…so funny!

    Reply

  45. #
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    Maria — July 27, 2011 @ 9:34 am

    I seriously almost died when you said “get out your pen and your Lisa Frank notebook.” You’re too funny. Baked eggs are delicious! These look great.

    Reply

  46. #
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    Emily — July 27, 2011 @ 9:40 am

    Never even considered baking eggs (other than in a casserole or quiche…), but these look seriously good!

    Reply

  47. #
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    Kristen — July 27, 2011 @ 9:43 am

    I’ve been depressed about the Lachey / Simpson breakup for quite sometime. I should drink more big cocktails and eat some of this delicious breakfast. Wow! Yum!

    Reply

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    Ashley O. @ The Vegetable Life — July 27, 2011 @ 9:46 am

    OMG your mention of Lisa Frank just brought me back to my childhood.

    Reply

  49. #
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    Maria — July 27, 2011 @ 9:49 am

    What a great way to start the day!

    Reply

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    Judy — July 27, 2011 @ 9:57 am

    THOSE LOOK AMAZING! I love Caprese salad, and am absolutely going to make this very, very soon. I.e. for breakfast tomorrow maybe.

    Reply

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