These delicious baked eggs come together quickly for an easy weekday breakfast or healthy brunch. Serve with plenty of toasted bread to soak up the flavorful tomato sauce!
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 2 sprigs thyme
- 1 28-oz. can San Marzano tomatoes
- ½ teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 8 eggs
- 4 Tablespoons heavy cream
- ¼ cup grated Gruyère cheese
- 1 shallot, minced
- 1 teaspoon fresh thyme leaves
- Good crusty bread, sliced 1-inch thick
- 1 garlic clove, peeled and cut in half
Instructions
Shirred Eggs with Herb Tomatoes
By Lynda Marren
Serves 4
1. Preheat oven to 375°. Butter four 6-inch ramekins and set on a rimmed baking sheet.
2. Make the Herb Tomatoes: Heat a large skillet over medium heat. Add olive oil and when shimmering, add onion and a pinch of salt. Cook onions until softened, about 5 minutes. Add garlic, bay leaf and thyme sprigs. Cook for one minute. Add tomatoes and sugar. Cook until thickened, about 20 minutes. Remove thyme sprigs and bay leaf and discard. Season with salt and pepper
3. Ladle about 1 cup of the tomato sauce into each ramekin. Break 2 eggs into each ramekin and season with salt and pepper. Drizzle 1 tablespoon of cream into each ramekin. Divide the cheese and minced shallots between each ramekin and sprinkle with thyme.
4. Bake for 10 to 12 minutes. Yolks will still be soft and runny.
5. Drizzle bread with olive oil and broil or grill until golden brown. Give the toast a quick rub with the cut garlic. Serve the eggs with toasted bread and a dollopof the extra herb tomatoes.
