BAKED EGGS WITH TOMATOES AND CREAM - August 16

You will need some small dishes, like ramekins for this recipe.  If you have the jumbo sized muffin pans, that works too.

Ingredients:

2 Tbl unsalted butter, plus some for coating the dishes
2 tomatoes, chopped
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1 tsp salt
touch of pepper
4 large eggs
4 tsp heavy whipping cream
4 tsp parmesan cheese

Instructions:

- Put the oven rack in the middle of the oven and preheat to 350*
- Coat the ramekins with a generous amount of butter
- Stir together tomatoes, basil, parsley, 1/2 tsp salt, and dash of pepper.  Divide evenly among the ramekins.
- Cut the butter into small pieces and sprinkle evenly into the ramekins over the tomatoe mixture.
- Break an egg into each ramekin, sprinkline the remaining salt and pepper on top.
- Drizzle each egg with 1 tsp of the cream.
- Arrange the ramekins on a baking sheet lined with aluminum foil.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the middle, probably around 15 minutes.
- Remove from oven and sprinkle with parmesan cheese and serve warm.