Baked Eggs in Tomato Sauce

We’ve been keeping it simple for lunch these days, using ingredients we have on hand to make something good out of it.

Today I found myself with a half jar of left over Prego sauce that Jon used to make dinner last week when I was gone.  There are always eggs in the fridge and I had a nice bunch of fresh basil waiting to be used up.  I picked up some goat cheese while grocery shopping this morning and was ready for lunch when I got home.

I preheated the oven, filled a ramekin with tomato sauce, goat cheese and an egg.  I topped it off with a bit of salt and pepper and baked it for 15 minutes.

The combination of goat cheese and tomato sauce is classically delicious.  The basil adds a fresh touch, the two pieces of toast and an egg make it a meal.

Baked Eggs in Tomato Sauce
Printer-Friendly Version
Yield: 1 serving (can be adjusted for more)

I enjoy this as a one person breakfast, lunch or dinner.  You can make the recipe to serve many people, just multiple the ingredients by the number of people you’re serving.  You can do individual ramekins but I’m sure it would work great in a larger baking or gratin dish.  It would also make a lovely appetizer (perhaps without the egg).

1/2 cup tomato sauce
1 Tbsp goat cheese
1 Egg
salt and pepper, to taste
1 leaf fresh basil chiffonade
2 pieces of bread, toasted

1.  Preheat the oven to 425 degrees.

2.  Pour 1/2 cup of tomato sauce in ramekin.  Top with goat cheese and egg.  Sprinkle with salt and pepper.

3.  Place in oven and bake 15-20 minutes, until the white is cooked through but the yolk is still a little bit runny.

4.  Remove from oven, top with fresh basil, enjoy alongside toast.

Source:  Tasty Kitchen Blog


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