Total time: about 15 minutes
about 3/4 C of tomato sauce; I used this quick tomato sauce
1/4 C bleu cheese crumbles
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.|