serving size: 6 | time: 30 minutes
Ingredients

Caprese Egg Cups:
6 Pcs Fresh Eggs
12 Pcs Cherry Tomato
6 Pcs Fresh Basil Leaves
120g Mozzarella Cheese
Himalayan Pink Salt to taste
Ground Black Pepper


Balsamic Sauce:
? Cup Balsamic Vinegar
1 Clove Garlic
1 Small Bay Leaf
Cinnamon Stick

 

Garnish:
1 Handful Fresh Basil Leaves

Procedure

1. Preheat oven at 180°C
2. Heat a small pan with balsamic vinegar, crushed garlic, bayleaf, and cinnamon stick.
Simmer on low heat until the sauce starts to thicken, around 3-5 minutes. Set aside once
done.
3. Prepare the ingredients of the caprese egg cup by dicing the mozzarella cheese, cleaning
the basil leaves, and slicing in half the cherry tomato.
4. In a ramekin, place 20g of Mozzarella Cheese, 1 Basil Leaf, 2Pcs of Cherry Tomato, and 1
whole egg.
5. Season at the top with himalayan pink salt and ground black pepper.
6. Bake the eggs between 8-12 minutes or until cooked to preferred doneness. Best to
keep the yolk runny.
7. When the eggs are baked, garnish with freshly sliced basil leaves. Serve with the
balsamic sauce.