Thursday, October 29, 2015

Baked Eggs Italian Style

Baked Eggs Italian-Style , recipe given to me by my dear friend Mary Mall   
Image of Baked Eggs Italian Style
Weight Watchers Recipe
4.5 Stars
Ratings (352)
5PointsPlus Value
Prep time: 8 min
Cook time: 18 min
Other time: 0 min
Serves: 8


  • 4 cup(s) store bought marinara sauce   
  • 1/2 cup(s) basil, fresh, chopped (do not use dried basil)   
  •   8 large egg(s)   
  • 1 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano   
  • 1/2 tsp red pepper flakes, being omitted for today                                                                                                                                                                  
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Pour the marinara sauce into a 9- X 13-inch baking pan. Sprinkle the chopped basil over the sauce.
  • Use the bottom of a small custard cup or a similarly sized glass to make 8 rounded indentations in the marinara sauce. Crack an egg into each of these indentations.
  • Sprinkle the Parmigiano-Reggiano and red pepper flakes over the tops of the eggs. Bake until the egg whites are set, the yolks are a bit runny and the cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon. Yields about 1 egg and 1/3 cup sauce per serving.


  • Eggs baked in the oven offer a wonderful creaminess, almost better than those cooked on top of the stove. However, the oven's constant, ambient heat can toughen the eggs quite a bit — so a little fat (as here, in the shredded cheese) protects the delicate whites and keeps them tender.

UPDATE: Had to bake for about 10 minutes longer than above, had a hard time making the indents for each egg but it turned out great.  VERY interesting and he ate it!  There is plenty left for later which is always a good thing.

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