Baked Eggs with Tomatoes, Herbs and Cream recipe. 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.
Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma “Essentials of Breakfast and Brunch”, by Georgeanne Brennan (Oxmoor House, 2007).