1. Prep your ramekins by greasing the inside with butter. Be sure to get all the nooks and crannies or the eggs will stick to the dish! I like to dab a paper towel in a bit of butter and spread it on.
2. Pour ½ Tsp of heavy cream into the bottom of the ramekin and swirl ‘till there are no pockets of air.
3. Add your tomatoes, green onion, and 1 tbsp feta crumbles to the dish.
4. Crack an egg on top. It is important that you at least try not to break the yolk because that is by far the best bit to dip your toast into. If you do, don’t fret, the eggs still taste amazing.
5. Sprinkle your salt, pepper, and the rest of the feta on top.
6. Bake uncovered for 30 minutes at 325°. At this point, the eggs are fairly well cooked with just a little give to them. If you prefer runnier eggs, subtract 5 minutes. If you prefer them hard, cook them for 5 longer. This is a very personal decision–follow your heart.
7. Remove from the oven and let cool for a couple of minutes. You want these guys to be served hot, hot, hot!

If you are not on that keto kick like my honey’s stepdad, please enjoy this dish with a hunk of sourdough bread, slightly toasted, well buttered. They make too excellent a pair to pass up.

PAIR WITH:

Sip: Honestly, mimosa it up, darlin’. Add some fresh prosecco to a bit of raspberry sorbet and live your best life. It can be a drinkable dessert or as my good friend Gabby refers to it, “breakfast juice.”

Listen: “That’s How Strong My Love Is” by Otis Redding because that’s how strong my love is for this meal.