These easy, individual baked eggs hail from Mardi Michel’s new cookbook, “In the French Kitchen with Kids” (Appetite by Random House). These little ramekins provide customizable options for soft-boiled egg lovers. And they’re pretty darn cute, too. Michels, who runs Les Petits Chefs and Cooking Basics in Toronto, gives these eggs Mediterranean flair by adding cherry tomatoes and fresh basil, but kids can sub in the veggies and fresh herbs of their choice.
Individual Baked Eggs
Serves 1
Ingredients:
Unsalted butter, for greasing the ramekin
3 cherry tomatoes, cut into quarters
2 tablespoons heavy cream
1 teaspoon freshly grated cheese of your choosing
1 large egg
1 teaspoon freshly chopped basil
Flaky sea salt, for seasoning
Freshly ground pepper, for seasoning
Thin slices of bread, for dipping
Directions:
- Heat oven to 425 degrees.
- Generously grease a ½-cup ramekin.
- Place the tomato quarters in the ramekin and pour the cream over them.
- Sprinkle the cheese on top of the cream and tomatoes.
- Crack the egg over the top, being careful not to break the yolk.
- Bake for 10 to 12 minutes, or until the egg white is cooked. The yoke will still be runny.
- Sprinkle fresh basil over the egg, season with salt and pepper and serve with thin slices of bread for dipping.
— From Mardi Michels’ “In the French Kitchen with Kids” (Appetite by Random House, 2018)
