Baked eggs are so easy, I mean you can make them with your eyes closed/barely peeled open on a Saturday morning! You can throw them together in 5 minutes flat – no exaggeration, and they taste like you’ve slaved away to make this amazing brunch! There are so many variations of this dish floating around – every country seems to have it’s own version with different ingredients and spices. I knew that Italian style would be the way to go for us because we love the flavors of Italian food.
I wanted to keep my version of the eggs super simple – just assemble and bake! Maybe down the road we’ll do one with roasted veggies or something along those lines, but life is complicated enough for now! Since I don’t bake as much as I used to, these eggs came along just in time to save me from plain old scrambled eggs, (my go-to choice for an easy breakfast).
You can bake your eggs in a number of different sized dishes. I’ve tried ramekins and a pie plate, and both worked really well. I also made these with my Simple Marinara Sauce – the better your sauce is the better your eggs are going to be! I always make really big batches of this sauce and freeze it to have on hand for occasions like this. For the ramekins: Place 2 tablespoons of marinara sauce in each of the 4 ounce ramekins, place one egg in each, and then divide the cheese equally between them. You can also double this if you have bigger ramekins placing 4 tablespoons of marinara in each, along with 2 eggs, and the cheese. For the pie plate: Place 3/4 cup marinara sauce in the bottom of a 9″ pie plate and top with 6 eggs and 3 ounces of mozzarella. This makes a bigger serving for two with 3 eggs per person. You can make 2 pie plates to serve 4-6 people for breakfast. This way, you have a ratio to work with in case your having more or less to breakfast. For instance, even though it’s just the two of us, we’ll make a 9″ pie plate with 6 eggs because we like a big breakfast before we go hiking. If I’m serving multiple things for breakfast, the ramekins are the way to go with only 1 egg each!
For the fresh basil slivers: Stack the basil leaves together and roll them up tightly. Using a sharp knife, slice across making thin ribbons of basil.
As the eggs bake, the sauce bubbles up from underneath to mix with the cheese, creating a creamy sauce surrounding the egg. I prefer to take my eggs out with the yolk runny because it adds to the delicious sauciness! Happy weekend breakfasting! What’s your go-to recipe for a nice leisurely weekend breakfast? 4 from 1 review
