This baked egg recipe is perfect for entertaining or when you just want to treat yourself to a special (but still easy) breakfast. Topped with parmesan and fresh basil, each egg cooks in an individual ramekin for an elegant presentation.
Spray the inside of a 4 to 6 oz ramekin with cooking spray (I use an avocado oil spray) or grease the inside of the ramekin with a little olive oil.
Add the tomato halves to the bottom of the ramekin. Crack one egg in the ramekin. Top with salt, pepper, and grated parmesan. Place the ramekin on a baking sheet and bake for 10 to 15 minutes, until egg whites are set and yolk is still runny. 12 minutes is perfect in my oven. You can cook longer to achieve fully cooked yolks if that's your preference.
Remove from the oven and let it sit for a few minutes before serving. The egg will continue to cook a bit as it rests. Top with chopped fresh basil.