This Tomato Basil Baked Egg recipe from The Whole Smiths is bound to be your favorite new brunch or breakfast recipe. It’s perfect for weekends and if you use gluten-free bread, it goes without saying it will be gluten-free.
1 Move your top oven rack to about 6 inches below the broiler and turn the broiler on.
2 Add the butter and cream to a baking dish (about 7 x 10 a little larger or smaller is ok too) and broil it for about 3 minutes until it starts to bubble and lightly brown.
3 While the butter and cream are broiling, combine the garlic, pecorino Romano and basil into a bowl.
4 Once the butter and cream are done broiling place the tomato slices into the dish.
5 Carefully crack each egg into the dish, making sure not to break any of the yolks and spacing them as evenly apart as possible.
6 Sprinkle the garlic, cheese, herb mixture over top of the eggs and season with a generous pinch of salt and pepper. (Maldon salt is fantastic sprinkled on this dish.)
7 Broil the eggs for 5 to 6 minutes until the cheese is melted and browned and the egg whites are cooked through. Make sure not to overcook as you want your egg yolks to still be runny.
8 Remove the eggs from the broiler. Spread a bit of the crushed tomaotes or auce on the toast and serve a portion of the eggs over top. Serve with additional salt and pepper to taste.
