Tuesday, December 7, 2010

Eggs Baked in Tomato Sauce with Bleu Cheese and Parsley

I love eggs with tomatoes.  Here's my version of eggs baked in tomato sauce; I just used ingredients I had on hand, but you could substitute feta or goat cheese for the bleu cheese and basil or other herbs for the parsley.

Total time: about 15 minutes
Serves 2

about 3/4 C of tomato sauce; I used this quick tomato sauce
1/4 C bleu cheese crumbles
Before baking.
2 eggs
freshly ground black pepper
1 Tbsp chopped parsley

Preheat the oven to 400F.  Butter two ramekins or spray with non-stick cooking spray.  Ladle the tomato sauce into the two ramekins.  Sprinkle the bleu cheese on top of the sauce and gently press the crumbles into the sauce so you make a fairly flat surface for the eggs.  Gently crack an egg into each ramekin.  

Bake for 12-15 minutes until the whites have cooked and the yolks are just a bit runny (baking for longer will cook the yolks more).  Remove from the oven, sprinkle with black pepper and parsley. Let cool for a few minutes and serve.

Served with strips of toasted English muffin and coffee.

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