Show mom love with cheesy eggs

Mother’s Day on May 13 is, of course, the day you serve the hardworking mother in your life a delicious breakfast in bed. And these baked eggs are a fantastic – and easy – way to do that.

If you aren’t inclined to serve them in bed, they are just as at home on the brunch table. Accompany them with buttered toast for dipping and fruit salad.

Mother’s Day Eggs En Cocotte

4 tablespoons heavy cream, divided

4 tablespoons shredded prosciutto

4 eggs

4 tablespoons herbed chevre (soft goat cheese)

Ground black pepper

1/4 cup chopped fresh tomato

1 teaspoon chopped fresh thyme

Heat the oven to 375 degrees. Arrange four 4-ounce ramekins in a baking dish. Bring a small saucepan of water to a boil.

Pour 1/2 tablespoon of cream into the bottom of each ramekin. Sprinkle 1 tablespoon of the shredded prosciutto into each, then top with an egg. Top each egg with 1 tablespoon of the goat cheese and another 1/2 tablespoon of the cream. Sprinkle each lightly with pepper.

Pour enough boiling water into the baking dish around the ramekins to come halfway up the sides of the dishes, being careful not to get any in the ramekins.

Carefully move the baking dish to the oven and bake for 15 minutes, or until the whites are just set. Remove the ramekins from the baking dish and top each with 1 tablespoon of tomato and a sprinkle of thyme. Serve immediately.

Yield: 4 servings

Approximate nutrition per serving: 180 calories, 13 grams fat (7 grams saturated, 67 percent fat calories), 11 grams protein, 3 grams carbohydrate, 215 milligrams cholesterol, no dietary fiber, 320 milligrams sodium.