Caprese Baked Eggs

So, I have this gratin dish. I received it from my paternal grandmother who passed away last year. It’s small, white, nothing fancy. But I have this affinity for it. I’m probably the only person on earth with a love for a dish. I want to use it for everything: gratins (duh), baked veggie dishes, baked chicken, salad (not a smart move, everything fell out the sides)…you name it, I’ve tried to use this dish to serve it. My favorite meal to serve in it is baked eggs. It’s perfect for serving two people, and for reasons unbeknownst to me, I find it ridiculously gourmet-looking. I don’t know…call me crazy, but it’s just something about this dish.

Caprese Baked Eggs

Serves 2

 

4 Eggs

4 Tbsp Half and half

1 Tbsp Parmesan Cheese

1 Tbsp Mozzarella Cheese

Small handful of cherry tomatoes, halved

Spring of basil for garnish

Salt and Pepper, to taste

Butter or cooking spray

 

Butter the baking dish

Gently crack the eggs into the dish, being careful not to break the yolks

Add the half and half, cheeses, and tomatoes

Bake at 400 degrees for ten minutes (more or less depending on how done you like your eggs)

Top with sprig of basil

Surprise your sweetie with breakfast in bed with this, skillet potatoes, and mimosas!