Olive oil 4 slices bread, cut to fit bottom of the ramekins 2 pints grape tomatoes 2 tsp garlic, minced 4 oz shiitake mushrooms, sliced 8 eggs 2 tbsp milk 4 tbsp shredded Gruyere cheese 4 tbsp parsley, chopped
Thoroughly oil four 10-oz ramekins. Cover the bottom of each ramekin with a slice of the bread. Set aside.
In a non-stick pan, sauté the tomatoes and garlic until soft and starting to brown. Set aside.
Add a little more oil to the pan and cook the mushrooms until they start browning.
Spoon one quarter of the tomato mix into each ramekin followed by a little less than one quarter of the mushrooms – you want to save some for a topping.
Crack two eggs into each of the ramekins and drizzle 1/2 tablespoon of milk. Sprinkle the remaining mushrooms over the tops and bake for 10 to 12 minutes, until the whites are just, but the yolks are still runny.
Serve sprinkled with a little fresh parsley.
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