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Tuscan Baked Eggs

October 31, 2008 by Susan

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
 
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Author: Feasts And Fotos
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.
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Filed Under: Breakfast Tagged With: baked, eggs

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Comments

  1. Jonathan says

    November 2, 2008 at 12:28 pm

    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!

  2. heather says

    November 1, 2008 at 2:39 pm

    ohhh, these look delicious! i am definitely trying them – and soon! yum! beautiful pic, too

  3. Carsten says

    October 31, 2008 at 6:07 pm

    Yet an other reason for going to NYC again! It looks SO delicious..

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