Italian Baked Eggs
1/2 cupmarinara sauce
2 largeeggs, room temperature (or you can use 4 eggs, 2 per person)
3 Tbspheavy cream
2 Tbspshredded mozzarella cheese
2 Tbspgrated parmesan cheese
1 tspblack pepper
2 freshbasil leaves, chopped finely
How to Make Italian Baked Eggs
- Preheat oven to 425°F. Light coat bottom and sides of 2 oven-safe ramekins with nonstick spray.
- Spoon marinara sauce in the bottom of each ramekin. Top with eggs (and you can add 1 or 2 eggs to each ramekin, as desired). Gently pour cream over the eggs. Sprinkle the Mozzarella and Parmesan on top.
- Place ramekins in oven and let back about 10 minutes. Yolks will be the consistency of "over easy" fried eggs, but you can leave the ramekins in the oven for a few more minutes or until yolks are cooked harder.
- Remove from oven, garnish with the chopped basil, and serve immediately.