Breakfast Cravings

Doesn't this look like heaven in a ramekin? Ever since I started my cleanse a couple weeks ago, I've really been missing simple meals that include all my favorites like this easy Caprese Baked Egg Cup. I recently discovered this simple recipe on how sweet it is and I can't get it out of my mind. What a great dish for a quick morning meal or even a larger brunch get together!

My weekend is packed with farmer's markets, yoga, flea markets, movies, and friends. Couldn't ask for a better line up but am seriously looking forward to ending my cleanse so I can get back in the kitchen to cook up some yummy tomato, basil, mozzarella, and egg goodness! What are some of your favorite breakfast/brunch recipes??

Have an amazing weekend and enjoy the simple things!


Caprese Baked Egg Cups
(from how sweet it is)
makes 4 cups [2 x 3 1/2 in ramekins]

4 or 8 eggs (depending on if you want 1 or 2)
1 pint grape tomatoes, halved
3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)
8-10 fresh basil leaves
2 teaspoons cream or milk
salt and pepper
softened butter

Preheat oven to 350 degrees F.

Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying [used this tip from Ina Garten]. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.