Savory Floating Eggs with Cherry Tomato Sauce

Ingredients

• 13 eggs(150g)
• 220 g Parmesan cheese(20g)
• 3250 g cherry tomatoes(250g)
• 42 tbsp olive oil(30g)
• 56 leaves basil(2g)
• 61 pinch salt(0.5g)
• 71 to taste black pepper

Instructions

1. 1Separate the whites from the yolks. Whip the whites with a pinch of salt until stiff peaks form, then fold in the grated Parmesan.
2. 2On a baking sheet lined with parchment, form nests by shaping the whipped whites and create a small well in the center of each nest.
3. 3Bake at 180°C (356°F) for 5 to 10 minutes to set the nests.
4. 4Carefully place one yolk into the center of each nest and bake again at 180°C for 2 minutes.
5. 5While the eggs bake, simmer the cherry tomatoes with a drizzle of olive oil, salt, pepper, and basil until they form a smooth sauce.
6. 6Blend the tomato mixture until smooth.
7. 7To serve, spoon the tomato sauce into a shallow plate, place the baked floating eggs on top, and enjoy.