Baked Italian Eggs
Prep Time: 60 mins
Cook Time: 17 mins
Layers of roasted tomatoes, onions, and bacon are topped with a lightly baked egg. A light drizzle of cream keeps the egg soft and tender...perfect for scooping and dunking with toast. These individual servings can be prepped in advance and baked the next morning!
- 24 ounce container cherry tomatoes (multi-colored)
- 1 white onion, roughly chopped
- pinch dried oregano
- pinch dried basil
- drizzle olive oil
- 1 pound bacon, cooked and crumbled
- 2 tablespoons butter
- 4 large eggs
- 4 tablespoons heavy cream
- grated parmesan
reheat oven to 400 degrees. Place the tomatoes and onion in a baking dish. Drizzle with a little olive oil and sprinkle with oregano and basil. Add a light sprinkle of kosher salt and black pepper. Toss to coat.
Place in the oven and bake for 45-60 minutes. You want to see the tomatoes beginning to burst and release juice. The mixture should be nice and soft.
Reduce the oven temperature to 350 degrees. Use a little olive oil to lightly grease the inside of the mini cast iron dishes or ramekins. Spoon some of the tomato mixture and juice into each dish...fill each halfway.
Sprinkle crumbled bacon on top of the tomato mixture and dot with butter (1/2 tablespoon per dish).
Make a slight indentation in the center of each dish and crack an egg into each. Drizzle the top of each egg with 1 tablespoon of heavy cream. Season top of egg with salt/pepper.
Place the dishes on a sheet pan and bake at 350 degrees for 15-20 minutes, or until your level of egg doneness. Mine bake between 15-17 minutes. You want to keep the yolk soft and creamy.
Remove from the oven and grate fresh parmesan over top of each dish before serving with plenty of toast for dipping.