- 4 eggs
- 3 cups tomato sauce (if store-bought, make sure it contains no sugar)
- 1/2 cup basil leaves, chiffonade (stack leaves on top of each other, roll it like a cigar tightly and with a sharp knive, cut it really thin)
- 1 cup heavy cream
- 4 Tbsp grated Parmesan cheese
- 4 slices crusty whole-wheat bread or sourdough bread
Preheat oven to 400 degrees.
Split the tomato sauce between 4 individual ramekins. Add 1/4 of the basil to each ramekin. Break 1 egg in each ramekin. Season each egg with salt and pepper. Pour 1/4 cup of cream over each egg. Sprinkle with Parmesan cheese. Transfer ramekins to a baking sheet.
On another baking sheet, put the 4 slices of bread. Brush with olive oil and sprinkle with Parmesan cheese. Put both baking sheets in the oven for 12 minutes.
Serve each ramekin with one slice of toast.