Ramekin Baked Eggs

Growing up, I was grossed out by egg yolks. Sunny side up eggs jiggled and the yolk in a hard boiled egg felt like chalk in my mouth. Flash forward to now, where I'll soft boil eggs and eat them plain or put a sunny side up egg on every piece of toast I make. If you're looking for a breakfast that isn't just scrambled eggs in five minutes, these are perfect. 

Ingredients for two ramekins: 

2 eggs

1 teaspoon unsalted butter, plus more for buttering the ramekins

2 teaspoons heavy cream

1/2 teaspoon ground pepper

1/2 teaspoon salt

1 tomato, diced

1 tablespoon chopped scallion - you can use the greens and/or whites 

Grated cheese of your choice - Gruyere or Parmigiano-Reggiano works well

Preheat the oven to 350°F. Butter two ramekins.

Divide the diced tomato and a little less than half of the scallion between the two ramekins and season with salt and pepper. Top each with pieces of the butter. Crack an egg into each ramekin and top each one with a tablespoon of heavy cream, salt, pepper, and some scallions. 

Place the ramekins on a baking sheet and put them in the oven for about 15 minutes. Depending on your preference, take them out at about the 15 minute mark for a runny yolk and a few minutes longer for a firmer yolk. Top with the cheese of your choice and enjoy!

Adapted from this Williams Sonoma recipe