Baked Caprese Cups

I love breakfast on the weekends.

I love sleeping in, waking up, and making a big breakfast in my pajamas. I don't have the chance on weekdays. Usually I'm getting ready for work and down a bowl of cereal. The hubbs, as you know, grabs one of the many treats I've baked and eats it on the road. On the weekends I indulge, making pancakes, muffins, waffles, or some good old fashioned scrambled eggs and toast.

Mmm. I love weekends. Says the girl who has only been back at work for a week...

What can I say. Summer already feels like a million years ago.

When I saw this on my favorite blog in the whole wide world Jessica's blog I immediately made a little sticky note on my laptop to make it. Soon. It looks like something you would order at a fancy restaurant. Cute ramekins filled with eggs, cheese, tomatoes, and basil. Perfection in a little ramekin. I'm obsessed with them; any excuse to use my ramekins. I don't use them enough!

Source: Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]
4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved
3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)
8-10 fresh basil leaves
2 teaspoons cream or milk
salt and pepper
softened butter

Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more (this resulted in slightly firm yolks for me, broil less if you them runny). Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

What do you like to make on the weekends?