Light, creamy eggs with tomatoes and greens
🕒 Time
- Prep: 10 minutes
- Bake: 20–25 minutes
- Total: ~35 minutes
🍽 Serves
2–4 (makes 4 small ramekins)
🧾 Ingredients
- 4 large eggs
- ¼ cup milk or heavy cream
- ½ cup cherry tomatoes, halved
- ½ cup spinach or herbs, chopped
- ¼ cup shredded cheese (cheddar, mozzarella, or feta)
- Salt & black pepper, to taste
- Butter or oil for greasing ramekins
Optional add-ins:
- Cooked bacon or sausage
- Onion or bell pepper
- Parmesan on top
👩🍳 Instructions
-
Preheat oven to 375°F (190°C).
Lightly grease ramekins with butter or oil. -
Prepare egg mixture
In a bowl, whisk eggs, milk, salt, and pepper until smooth. -
Fill ramekins
Divide tomatoes, spinach, and cheese evenly among ramekins.
Pour egg mixture over fillings (about ¾ full). -
Bake
Place ramekins on a baking tray.
Bake 20–25 minutes, until eggs are set and lightly golden on top. -
Rest & serve
Cool 5 minutes before serving.
🌟 Tips for the Exact Look
- Use cherry tomatoes on top for that roasted finish
- Don’t overfill — eggs puff as they bake
- Sprinkle black pepper after baking like in the image
