ITALIAN BAKED EGGS

July 29, 2014

Not having ever been one much for eggs, I typically blow them off. Lately, however, they’ve been coming to my rescue for protein. And David is deeply invested in the idea of one day raising chickens, so I’m giving a good college try to start liking them. Methods of serving them up beyond just hard boiled or scrambled are making this pursuit much nicer, as demonstrated here.

ITALIAN BAKED EGGS from Rachel Schultz

ITALIAN BAKED EGGS
Serves 2

1 cup marinara sauce
4 eggs
1/4 cup milk
1/4 cup gruyere, shredded
2 tablespoons parmesan
Basil
Salt & pepper

Preheat oven to 425 degrees. Pour marinara into base of 1.5 quart round baking dish, or divide between two ramekins. Crack eggs over sauce. Top with milk, gruyere, and parmesan. Season with salt & pepper. Bake for 10 minutes. Top with basil.

ITALIAN BAKED EGGS
 
Author:
Serves: 2
Ingredients
  • 1 cup marinara sauce
  • 4 eggs
  • ¼ cup milk
  • ¼ cup gruyere, shredded
  • 2 tablespoons parmesan
  • Basil
  • Salt & pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Pour marinara into base of 1.5 quart round baking dish, or divide between two ramekins. Crack eggs over sauce.
  3. Top with milk, gruyere, and parmesan. Season with salt & pepper.
  4. Bake for 10 minutes. Top with basil.

Adapted from here.

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