These Oeufs en Cocotte, or Italian baked eggs, are a tasty and classy way to start the day. The eggs are baked in separate ramekins with fresh basil, marinara sauce, and Parmesan cheese until they are just right. It's easy to make and tastes great, so this recipe is great for a special brunch or a breakfast during the week.
Ingredients: 4 large eggs. 1 cup marinara sauce. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh basil. Salt and pepper to taste. Cooking spray or olive oil, for greasing.
Instructions: Before you start cooking, heat the oven to 375F 190C. Set aside four ramekins or small baking dishes. Use cooking spray or olive oil to grease them. Put the same amount of marinara sauce in each ramekin so that it covers the bottom. Make sure the yolk stays whole when you crack an egg into each ramekin. Spread the grated Parmesan cheese out evenly among the ramekins and sprinkle it on top of the eggs. Add pepper and salt to taste. Put the ramekins on a baking sheet and heat the oven to 400F. Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still a little runny. Take it out of the oven and let it cool down for a while. Before serving, top with chopped fresh basil. Enjoy while hot!
Prep Time: 5 minutes
Cook Time: 15 minutes
Ath Rail
