Eggy weekend...

I love Saturday breakfasts at the cottage.  It really is my favourite time of the entire weekend.  I made this recipe this morning:

Baked Eggs with Tomatoes, 

Herbs, and Cream 

2 tsp unsalted butter

2-3 tomatoes seeded and chopped

1/2 cup chopped fresh basil

1/4 cup chopped parsley

1 tsp salt

1 tsp fresh ground pepper

4 large eggs

4 tsp heavy cream

4 tsp grated Parmesan

Preheat oven to 350.

Generously butter four 1/2 cup ramekins.

In a bowl stir together, basil, parsley, tomatoes, 1/2 tsp salt and 1/2 tsp pepper. Divide evenly among ramekins. Cut 2 tsp butter into small pieces and divide among ramekins, sprinkling evenly over tomato mixture. Break an egg into each ramekin. Season with remaining 1/2 tsp salt and 1/2 tsp pepper. Drizzle each egg with 1 tsp cream.  Arrange ramekins on rimmed baking sheet.  Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes {mine took 17 minutes}.  If desired, sprinkle top with fresh herbs, diced tomato, and grated Parmesan cheese. 

You could make this with all different kinds veggie and herb combinations too... leeks, spinach, mushrooms, asparagus to name a few...

Oh my heaven's to Betsy....they were that good!  I found the recipe over here, a lovely blog to read as well : o )

Nom Nom.

You know something is good when you are shouting, "Wait, wait, don't eat it yet....I need to get my camera!!"