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Caprese Baked Egg Cups

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  • 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.

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