Baked Eggs with Tomatoes, Herbs and Cream

Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes here, are a bed for the eggs. Cooked spinach, chard or kale, or sauteed mushrooms or leeks would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Baked Eggs with Tomatoes, Herbs and Cream
Review 1 for Baked Eggs with Tomatoes, Herbs and Cream
5 out of 5
5 out of 5
MyaA
,Chandler
,AZ
October 13, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Easy & Delicious
October 13, 2014
This was delicious and so easy to make. I used quartered cherry tomatoes and the tartness of the cherry tomatoes complimented the herbs perfectly!
Pros: Quick, Easy, Will Make Again
Review 2 for Baked Eggs with Tomatoes, Herbs and Cream
5 out of 5
5 out of 5
hostesswiththemostess
June 8, 2014
Would You Recommend? Yes
0points
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easy, and delicious
June 8, 2014
this impressive dish is so easy and guests love it. I recommend including the cheese - adds needed flavor to the dish