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 
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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
hostesswiththemostess
June 8, 2014
Would You Recommend? Yes
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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