May 9, 2011 § 6 Comments
Baked eggs are delicious! I hardly consider this a recipe. It’s more of a yummy way to eat eggs and some leftovers. When I make pasta, there always seems to be either extra sauce leftover or extra noodles. This recipe helps solve one of those issues. When I have extra sauce leftover, I get excited because I can have baked eggs the next day. This is great for breakfast, brunch, lunch or anytime you feel like having a snack.
There are two versions that are featured on this page. One with zucchini and one without. I had extra zucchini so I shaved some onto the sauce before adding my egg.
- ½ cup of left over pasta sauce (you could use more or less)
- 1 egg
- zucchini or squash (optional)
- pepper to taste
- whole wheat toast (or whichever kind you like)
Before you start, pre-heat oven to 400°F
Step 1: Scoop leftover sauce into a small baking dish* covering the bottom and the sides making a bed for the egg
Step 2: Shave some zucchini or squash (optional)
Step 3: Crack an egg into the dish
Step 4: Put the dish in oven for 10-15 minutes depending on how cooked you like your egg
Step 5: When you’re near 10-12 minutes, heat up some bread. Either put some on a baking pan into the oven or toast some.
Step 6: Crack some pepper and dig in!
Next time you have some extra sauce and bread, don’t be upset because you can have baked eggs! 🙂
* I bought Emerilware on HSN and it’s the best bakeware I’ve ever used!