Egg and Tomato Gratin
Elevate your brunch game with this rich and savory Egg and Tomato Gratin—a comforting dish that effortlessly combines vibrant flavors and creamy textures. Juicy, ripe tomatoes layered with fresh basil and a drizzle of garlic-infused olive oil form a flavorful base, while a luscious mixture of whisked eggs and heavy cream provides a custardy richness. Topped with a golden, crunchy blend of Parmesan cheese and breadcrumbs, this baked gratin is irresistibly indulgent yet refreshingly light. Perfect for a weekend breakfast, a simple lunch, or even a meatless dinner, this easy-to-make recipe is ready in under 40 minutes and serves four. Pair it with crusty bread or a crisp green salad for a meal that’s as satisfying as it is elegant.
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Recipe Information
Ingredients
- 6 large Eggs
- 4 medium Ripe tomatoes
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 0.5 cup Breadcrumbs
- 8 leaves Fresh basil leaves
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter and set aside.
Slice the tomatoes into 1/4-inch rounds and arrange them in the prepared baking dish, slightly overlapping. Tear the basil leaves into smaller pieces and sprinkle them over the tomato slices.
In a small skillet, heat the olive oil over medium heat. Mince the garlic and sauté it in the olive oil for 1-2 minutes until fragrant. Drizzle the garlic-infused oil evenly over the tomatoes.
Crack the eggs into a mixing bowl and whisk them until combined. Add the heavy cream, salt, and black pepper, and whisk again until smooth.
Pour the egg mixture evenly over the tomatoes in the baking dish, ensuring the mixture spreads to the edges.
In a separate bowl, mix the Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the eggs and tomatoes.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden and bubbly.
Remove the gratin from the oven and let it cool for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1313 mg | 438% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 715 mg | 55% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
