It can be challenging to serve eggs when you are entertaining house guests. A simple solution is to bake them. Eggs baked in the oven are delicious and offer an alternative to your usual sunny side up or over-easy preparations. You can bake them in individual dishes or in a baking dish and you can add whatever ingredients you like. Additions well suited to eggs are spinach, tomatoes, asparagus, cheese, prosciutto or ham and lots of herbs.
I like baking them in a tomato sauce to make a hardier, meatless entrée and, then, serve them with some delicious sides to make a satisfying lunch or dinner. Serve this meal with some really good crusty Italian bread.
Baked Eggs in Tomato Sauce
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed dried rosemary
- 2 cans (15 ounces each) diced tomatoes in juice
- 1 can (15 ounces) crushed tomatoes
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup grated Parmesan
- Coarse salt and ground pepper
- 8 large eggs
Preheat the oven to 350 degrees F.
Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes and Italian seasoning; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
Divide tomato sauce among the bowls, reserving 1 cup. Crack 2 eggs into each bowl.
Dividing evenly, top each dish with ¼ cup reserved sauce and 2 tablespoons Parmesan.
Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
- 3 medium Yukon Gold potatoes, peeled
- 2 teaspoons kosher salt, divided
- 3 tablespoons unsalted butter, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried red pepper flakes
- 3 medium leeks–white and light green parts only, halved lengthwise and thinly sliced crosswise
- 3 garlic cloves, very finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon finely chopped chives
Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes and 1 teaspoon of the salt and cook until a paring knife easily slips into the center of a potato, 15 – 20 minutes. Drain the potatoes and let them cool. Dice the potatoes and place in a bowl.
In a large skillet set over medium-high heat, add 1 tablespoon of the butter, the black pepper and red pepper flakes, swirling the pan until the butter is melted. Stir in the leeks and cook, stirring often, until the leeks are browned and crisp around the edges, about 5 minutes. Stir in the garlic and 1/2 teaspoon of salt and cook until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the bowl with the potatoes. Add the oregano and use a fork to stir the mixture until combined, (don’t overmix).
In the same skillet, add 2 tablespoons of butter. Once the butter is melted, let it brown, swirling often, about 1 minute. Add the potato mixture and the remaining 1/2 teaspoon of salt, spreading it out into an even layer in the pan. Reduce the heat to medium and cook until the bottoms of the potatoes are crisp and browned, about 4 to 6 minutes. Turn off the heat and sprinkle with the chives. Serve alongside the baked eggs.
Makes 2 cups of sauce
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached, all-purpose flour
- 2 cups hot whole milk
- Fine sea salt to taste
- Grinding coarse black pepper
- 2 one pound packages fresh spinach, washed and stemmed
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon fine sea salt
- 1/4 cup grated Pecorino cheese
For the sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour to make a smooth paste. Slowly whisk in the milk and cook the mixture over medium heat until it thickens on the back of a spoon. Remove from the heat and stir in the salt and pepper. Cover and set aside.
Preheat the oven to 350 degree F.
Cook the spinach in a large pot without any additional water. When it is wilted, drain it and squeeze it dry. Heat the olive oil in a sauté pan, add the garlic and the spinach and cook, stirring with a wooden spoon, for 3 or 4 minutes. Remove from the heat and stir in 1/2 cup of the besciamella sauce and transfer the mixture to a baking dish.
Spoon the remaining sauce over the top of the spinach and sprinkle the top with the cheese.
Bake about 15 minutes or until the mixture is hot. Serve as a side to the baked eggs.
Pasta with Sautéed Mushrooms
- 1 1/2 pounds fresh mushrooms
- 1/2 lemon
- 3 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound tagliatelle or fettuccine pasta
- Splash white wine
- 1/4 cup heavy cream
- 3 tablespoons Parmesan cheese
Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and mix.
Place the garlic and olive oil in a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.
Remove the lid, add the salt and pepper and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley.
While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
While the pasta is cooking, add a splash of white wine to the mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from the heat.
When pasta is al dente, add to the pan of mushrooms and stir. Serve with the baked eggs.
When making this recipe to go with the baked eggs, cook the asparagus first. Bake for 10 minutes, remove from the oven and cover the pan with heavy-duty foil. Turn the oven down to 350 degrees F and bake the eggs.
- 1 ½ pounds fresh asparagus spears
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Roast for 10 to 15 minutes or until asparagus are crisp-tender, stirring once halfway through roasting. Serve with the baked eggs.
Italian Green Bean Salad
- 1-1/2 pounds (675 grams) flat Italian-style green beans or regular green beans, ends trimmed
- Kosher salt
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar, or to taste
- 6 garlic cloves, each cut into 3 or 4 pieces
- Freshly ground black pepper
Bring a large pot of water to a boil over high heat. Add the beans and 1 tablespoon salt. Boil until the beans are tender, with no crunch, 8 minutes. Drain in a colander but do not rinse. Let the beans cool and air dry in the colander.
Transfer the beans to a serving bowl and toss with the olive oil, vinegar and garlic. Season to taste with salt and pepper. Let stand for 10 minutes to allow the beans to absorb the flavors. Serve at room temperature.