Mornings are so not my thing. Especially after spending a whole week waking up very early to skip the longest line I have ever seen at Starbucks and hit all the Parks in Orlando bright and early 9 am. Each and every morning…but has worth it!..no complaints here 🙂
We had the most wonderful time in Florida! Sun, hot weather, no rainy days, ocean and parks…so many crowded parks. And Princesses. And Harry Potter. I absolutely loved Harry Potter..everything to the smallest detail And so on….Will get back with photos after I finish downloading all 1000 and some photos and God knows how many videos…
There is no better breakfast than a fancy looking one, that barely requires any cooking skills or a lot of preparation, right?! Believe me, my baked eggs with tomatoes, parmesan and cream will tick all these boxes! I had to make these delicious creamy baked eggs after a whole week having just sweet breakfast. If I would see a muffin or a scone in front of me right now, no damage would be done….
I used to make these baked eggs with tomatoes, parmesan and cream in a skillet for years, loved the rustic look but always ended up frustrated when dividing them between plates. So this year, I made them in individual baking dishes and although I miss the whole rustic look, I don’t have to worry about breaking the egg yolks when transferring to a plate. Not to mention, I can add spicy sauce to the one my husband will eat 🙂
To make my Baked Eggs with Tomatoes, Parmesan and Cream breakfast, you’ll need 15 minutes and just 5 ingredients: eggs, heavy cream, tomatoes, parmesan cheese and some fresh basil. First, I pour the cream into baking dishes, then add halved grape tomatoes to make a bed at the bottom, then add the eggs (carefully not break the yolk) add salt and pepper, grated parmesan cheese and if you have some paprika too. Bake them for 15-20 minutes, depending on how runny you like your eggs, take them out, sprinkle some more grated parmesan, add fresh basil and breakfast is served!
- ½ cup heavy cream, divided between the baking dishes
- 16 grape tomatoes, cut into halves
- 8 eggs
- 1 teaspoon paprika
- 3 tablespoons grated parmesan
- 1 tablespoon fresh basil chopped
- salt and pepper
- some butter for baking dishes
- Preheat the oven to 355F/ 180C.
- Pour the heavy cream into individual baking dishes then add halved grape tomatoes to make a bed for the eggs. Gently crack in one egg at a time. Season with salt and pepper. Add grated parmesan and a sprinkle of paprika and bake for 15-20 minutes, depending on how runny you like your eggs.