My dad, Delbert Paul Martin, aka. Audie, was diagnosed with Carcinoma of the Oral Cavity at the end of June 2015. We opted for an immediate life saving surgery that included the removal of his lower jaw bone. He is on a soft food diet, most likely until mid-October while we go through Radiation Therapy. My dad loves to eat. This is a sacrifice that we were willing to make to have him around longer than Christmas of this year. It is out of my love for him that I begin this journey...
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
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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.
Notes
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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