Friday, June 21, 2013

Egg Baked in Marinara


2 INGREDIENTS, 20 MINUTES... YOU HAVE TO TRY THIS 


When I get ready in the morning, I have my routine down to a science.  The timed coffee maker is my alarm.  And then I get breakfast started if I'm having breakfast and if it's not pre-made because I want it ready when I'm out of the shower.  In the morning, I don't even want to think when it comes to whipping something up so I try to make it as simple as possible.  That's where this recipe comes in.  I break out my toaster oven and a small ramekin.  I fill it about 1/3 with whatever tomato sauce I have in the fridge, crack an egg, and toss it in the oven so that by the time I'm done showering, the toaster is ready to "ding" and let me know that breakfast is served.  It's creamy and homey, fast and easy.  It's what was for breakfast last lazy Sunday

INGREDIENTS:

1 egg
2 tbsp tomato sauce (I like mine spicy)
S&P
Optional: Drizzle really good olive oil, add fresh herbs like basil and parsley, sprinkle grated parmesan

TOOLS REQUIRED:

Ramekin (or oven safe coffee cup/small bowl), Toaster Oven (or regular oven)                        

INSTRUCTIONS:

1.

2.
Set your oven/toaster oven to 400 degrees.  

Fill your ramekin with 2 tbsp of tomato sauce (I like the Arrabiata sauce by Mario Batali).  Carefully crack your egg on top and try to place the yolk in the middle.    



3.



Put the ramekin into your toaster or pre-heated oven and let bake for 16-20 minutes until egg whites set for a runny to medium yolk.  Sprinkle with salt and pepper and other optional toppings -- I drizzle with good olive oil for some extra healthy fats.  Eh Voila! 
SERVES 1


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