Baked Eggs with Tomato and Capers

Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.
Makes one serving.

Unsalted butter
1 slice tomato
Sea salt, we love our Garden Herb Sea Salt with this dish
Freshly ground black pepper
1 TB capers, rinsed if in brine, as is if in olive oil
1 or 2 eggs, as preferred
Heavy cream, optional

Preheat oven to 375°. Butter bottom and sides of ramekin and place tomato slice on bottom of dish. Season with sea salt and pepper. Scatter capers over the tomato slice. Break one or two eggs into ramekin and drizzle with a touch of cream, if you like. Place ramekin on a baking sheet and bake 12 to 14 minutes for 1 egg, 15 to 17 minutes for 2, or until egg white has set and yolk still soft. The egg will continue to cook because the ramekin will retain heat, so it is best to under-cook the eggs a bit. Season egg with salt and pepper and serve with toast, garlic bread, or rice.


Fresh chopped herbs and/or garlic to the bottom of ramekin.

Cooked vegetables, such as peas, spinach, artichokes, asparagus, or corn to the bottom of ramekin. Drizzle with a touch of cream before adding the egg.

Sautéed potatoes and onions.

Cooked, crumbled bacon.

Cooked asparagus and ham with cream.

Salsa or ratatouille. Use olive oil in place of butter.

Recipe Copyright Deirdre Davis 2017.
Use of content requires permission.

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