I’m slowly getting used to runny eggs, but this recipe is speeding up the process! I cannot tell you how delicious and satisfying it is to scoop up these eggs with crusty bread. As with all good breakfast recipes, it’s very easy to make. I still have a little trouble getting the timing right (fully cooked whites with runny yolks), but the method below has been working well lately.
Yield: 2 servings
Ingredients:
- 1/2 cup marinara sauce
- 4 eggs
- 4 tbsp milk
- 1/3 cup Parmesan cheese
- Salt and Pepper, to taste
- Garnish: chopped basil
- Crusty bread or toast
Method:
Preheat the oven to 400 degrees F.
Spray two small ramekins with non-stick cooking spray. Add 1/4 cup marinara to each ramekin. Crack 2 eggs into each ramekin. Season with salt and pepper. Sprinkle the Parmesan evenly between the two ramekins.
Place the ramekins on a baking sheet and place into the preheated oven. Bake for 15 minutes, or until the egg whites are completely set.
Garnish with fresh basil and serve with crusty bread or toast for dipping/scooping.
Happiness & Hominy 
I am making these for breakfast tomorrow! thank you very much for sharing
I hope you like them! Any tips or suggestions you may have after testing the recipe (especially in regards to cooking time) are welcome 🙂
looks delicious!
You’re on my blog today….@ http://www.shivaaydelights.com 🙂
So cool! Thanks! The fame is already going to my head 😉
Mmmm! Yum!
Got introduced to your blog through Dimple’s post about this recipe. Lovely egg recipe. I am always on the look out for new egg recipes. THanks for sharing.