Baked eggs with tomatoes

How to make Baked eggs with tomatoes recipe - Oeufs au four avec tomates recette

Special equipment • 4 ramekins

Serves 4

Spoon 1 tablespoon heavy cream into 4 ramekins, then break an egg into each one, being careful not to break the yolks.

Season with salt and pepper, then top each egg with another tablespoon of heavy cream and 1 tablespoon per ramekin of peeled, chopped tomatoes. Place the ramekins in a roasting pan, and pour in enough hot water to come halfway up their sides.

Cover the pan with foil, then carefully slide into a preheated 350°F (180°C) oven. Cook for about 15 minutes, and serve immediately with some whole wheat toast.

Baked eggs with tomatoes