Italian Baked Eggs

Vickie Parks


Simple yet quite tasty. And nothing beats simple but tasty when getting a great start to a new day.


★★★★★ 2 votes

10 Min
10 Min


  • 1/2 cup
    marinara sauce
  • 2 large
    eggs, room temperature (or you can use 4 eggs, 2 per person)
  • 3 Tbsp
    heavy cream
  • 2 Tbsp
    shredded mozzarella cheese
  • 2 Tbsp
    grated parmesan cheese
  • 1 tsp
    black pepper
  • 1/2 tsp
  • 2 fresh
    basil leaves, chopped finely

How to Make Italian Baked Eggs


  1. Preheat oven to 425°F. Light coat bottom and sides of 2 oven-safe ramekins with nonstick spray.
  2. 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.
  3. 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.
  4. Remove from oven, garnish with the chopped basil, and serve immediately.

Printable Recipe Card

About Italian Baked Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Italian

Show 6 Comments & Reviews

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