Baked Eggs with Tomatoes, Parmesan and Cream

Course Breakfast, Brunch
Author Adore Foods


  • 1/2 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


  1. Preheat the oven to 355F/ 180C.
  2. 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.