A great day starts with a healthy breakfast – or so they say. However, this recipe is more fit for a healthy dinner for your family as well when paired with a hunk of bread from Empire Baking Company and a green salad tossed with balsamic vinegar, olive oil and grated parmesan cheese. It’s incredibly easy and quick to make and includes many ingredients you probably already have on hand. Be sure to use free-range eggs from Busy B’s Market. You will really be able to really taste the difference compared to average supermarket eggs!
Italian Baked Eggs
1/4 cup Pomodoro Sauce from Gorji Gourmet Foods
4 eggs from Busy B’s Market
1/8 teaspoon sea salt from Rex’s Seafood
1/4 teaspoon freshly-ground pepper from Rex’s Seafood
1/4 cup Parmesan Reggiano Bonati, freshly grated from Scardello
2 tablespoons Italian parsley, chopped from From The Grocer
Preheat oven to 400 degrees. Lightly butter two 6 ounce ramekins or gratin dishes. Add 1/8 cup tomato sauce to each dish. Place in the oven for 4 minutes to warm the sauce. Meanwhile, break 2 eggs each into 2 separate bowls. Remove the baking dishes from the oven once the sauce is warmed and pour the eggs directly from the bowls into the baking dishes and top them with the freshly grated Parmesan cheese. Place them back in the oven for 8-10 minutes or until the eggs are set and the Parmesan cheese is barely starting to brown. Remove from oven and garnish with parsley. Serve immediately.
Prep time: 10 minutes / Cooking Time: 10 minutes
This recipe was created by Stephanie Magilow.
Her restaurant experiences inspired her to begin a successful wedding cake business in Austin, Texas. After moving to Dallas, she continues to expand her culinary repertoire by attending cooking classes and constantly experimenting at home. She is inspired by French and Italian cuisine and by the amazing selection of local farmers.
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*All photos in this blog show actual Artizone ingredients. Ingredients pictured may vary on availability.