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When mornings are crazy but I crave something fresh and cozy, I go for Caprese Baked Egg Cups. Everything that's awesome about Caprese—sweet tomatoes, smooth mozzarella, and bright basil—gets loaded into a single ramekin. They're perfect for grabbing on your way out or sitting down for a quick brunch you can make in no time.
I stumbled on this dish when I wanted something that looked fancy but didn't take much effort for brunch one weekend. My sister asked how I made them and now it’s our go-to every holiday when we're together.
Bright Ingredients
- Softened butter: makes sure your eggs and cheese don’t glue themselves to the ramekin
- Black pepper: gives a little heat, just grind it fresh if you can
- Salt: turns up all the flavors, flaky sea salt is perfect
- Cream or milk: keeps the eggs from going dry, just need a splash
- Fresh basil leaves: smell incredible and bring that Italian vibe, pick ones that look fresh and green
- Mozzarella cheese: gives cheesy goodness, swap in marinated mozz for some extra herby zip
- Grape tomatoes: extra sweet and not soggy, pick tomatoes that look shiny and firm
- Eggs: I pick cage free for the best taste and fluffy texture
Easy Instructions
- Serve Hot:
- Grab the ramekins with mitts so you don’t burn your hands. Pop them on plates while they’re still nice and hot. They’re awesome with a thick slice of bread or even tossed with salad greens.
- Broil for Finish:
- Crank your oven to broil and keep an eye on those egg tops. Broil for about five minutes, or until the yolks look just right for you.
- Bake Gently:
- Stick the ramekins on a baking tray and bake at three-fifty Fahrenheit for roughly five to eight minutes. Whites will start to firm up but keep the yolks gooey.
- Top and Arrange:
- Layer some more basil, tomato, and mozzarella on top of the eggs so you get a gooey, cheesy layer after it bakes.
- Season and Cream:
- Scatter pepper and salt over each. Drop in a bit of milk or cream on top so your eggs stay soft as they bake.
- Crack in the Eggs:
- Carefully break one or two eggs into the ramekin—try not to mess up the yolks. Tapping the egg on a flat counter helps keep shell bits from falling in.
- Layer the Caprese Base:
- Toss mozzarella, halved grape tomatoes, and pieces of basil into the ramekin first. Spread them around so every bite’s got a mix.
- Prep the Ramekins:
- Butter the whole inside of your ramekins really well, even up the sides. Makes cleanup way easier later.
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Cracking into the runny yolk and swirling it with the basil and tomato is just the best part for me. One time my niece and I made these—she was in charge of laying out the basil. We both laughed at how super fancy breakfast felt that day.
Storage Advice
If you’ve got leftovers, cool them off first. Cover snug with foil or a tight lid, stash them in the fridge, and eat within two days. When reheating, keep oven temps low so the yolk doesn’t get overcooked. Freezing? I’d skip it; eggs go weird when thawed.
Swap List
No grape tomatoes? Use cherry or diced Roma. Got shredded mozzarella, feta, or goat cheese instead? Go for it. Trying to skip dairy? Use whatever plant based cheese and a splash of almond or oat milk. If you can’t find basil, a bit of pesto does the trick.
Serving Ideas
Enjoy these with slices of sourdough or toasted baguette. They’re amazing next to a fresh green salad drizzled with balsamic. Good for a brunch spread with fruit and a bowl of granola, too. For extra flavor, I sometimes splash balsamic glaze over the top right before eating.
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Backstory & Traditions
This flavor combo comes from Capri, an island in Italy, where locals put fresh tomatoes, basil, and mozzarella together in simple salads. Here, we cozy it up with eggs and turn these sunny flavors into an easy American breakfast.
Frequently Asked Questions About Recipes
- → How do I keep the eggs from getting too firm?
Watch the oven and pull the cups out once the whites turn opaque. Finish under the broiler for a minute or so, keeping an eye on the yolks for perfect doneness.
- → Can I swap out mozzarella for another cheese?
Sure thing. Feta or goat cheese work if you like a little zing, but mozzarella keeps those classic caprese vibes going strong.
- → Do I have to use ramekins here?
Ramekins are ideal, but you can go with a muffin tin or any small dish safe for the oven. They'll all do the trick.
- → Why toss in cream or milk?
A splash of cream or milk keeps the eggs moist and stops them from getting dry in the oven.
- → What’s a good way to serve these?
Try them hot with crunchy toast, or next to a green salad if you want something light and moppy.