FEASTS AND FOTOS

Tuscan Baked Eggs

by

TuscanEggsFinalR

I love going out for breakfast.  Since I live in NYC there are so many breakfast/brunch places to try.  And I mean SO many.  It’s endless.  One is better than the next.  Awhile back I met some friends for brunch in the West Village (my favorite area of the city) at a restaurant called August.  What a charming little place!  Very rustic, which is right up my alley.  Anyway, I ordered their baked eggs dish and loved it.  It was that dish that inspired this, and now I can have a little taste of rustic Tuscany at home anytime I choose.  There aren’t really any exact measurements for this, it’s pretty loose.  If you want more herbs, add them.  If you like alot of cheese, then indulge.  This is a great way to use up leftover tomato sauce.  I had some arrabiata sauce in the fridge that I used.

Here’s what you’ll need to serve one…

Recipe

eggs (2 per person)

tomato sauce (any kind you have on hand)

1/2 tsp chopped rosemary

1/2 tsp chopped thyme

shredded mozzarella cheese

parmigiano reggiano cheese

salt & pepper

rustic bread, toasted

*gratin dish

Method

Lightly butter the bottom of a gratin dish.  Spoon a few tablespoons of tomato sauce into the dish, covering the entire bottom with a layer of sauce.  With a spoon, make two small wells in the sauce for the eggs.  Gently crack the two eggs into those wells.  Add some salt & pepper.  Sprinkle the rosemary and thyme over the eggs and sauce, then the parmigiano reggiano, then lastly the shredded mozzarella.

Bake at 400 degrees for roughly 25-30 minutes, or until the eggs reach the consistency you prefer and the sauce and cheese are bubbling.  I like my eggs to still be a bit runny, this way when you break into them with the bread the yolks run into and mix with the sauce.  Like this…

TuscanEggswithBreadFinalR

Tuscan Baked Eggs
 
Print
Author:
Ingredients
  • eggs (2 per person)
  • tomato sauce (any kind you have on hand)
  • ½ tsp chopped rosemary
  • ½ tsp chopped thyme
  • shredded mozzarella cheese
  • parmigiano reggiano cheese
  • salt & pepper
  • rustic bread, toasted
  • *gratin dish
Method
  1. Lightly butter the bottom of a gratin dish.  Spoon a few tablespoons of tomato sauce into the dish, covering the entire bottom with a layer of sauce.  With a spoon, make two small wells in the sauce for the eggs.  Gently crack the two eggs into those wells.  Add some salt & pepper.  Sprinkle the rosemary and thyme over the eggs and sauce, then the parmigiano reggiano, then lastly the shredded mozzarella.
  2. Bake at 400 degrees for roughly 25-30 minutes, or until the eggs reach the consistency you prefer and the sauce and cheese are bubbling.  I like my eggs to still be a bit runny, this way when you break into them with the bread the yolks run into and mix with the sauce.

Comments

  1. we just made these recently with leftover bolognese sauce. it was heavenly. we’ve also done baked eggs in spinach, nutmeg and cream. it’s a versatile way to eat eggs!