Italian Baked Herbed Eggs

Serves 2


We always have a lot of guests down at the beach and like to kick off the day with a hearty breakfast out by the morning fire.  Baked eggs with toasted English muffins and roasted bacon is easy to coordinate and very flavorful.  Our houseguests don’t all emerge at the same time you can just throw in the individual baking dishes as appear.


  • Extra virgin olive oil
  • Rao’s Marinara Sauce
  • Pinch of red pepper flakes
  • 4 basil leaves
  • 2 tablespoons of freshly grated parmesan cheese, and some extra to sprinkle
  • 4 extra large eggs
  • 1 medium fresh ball of mozzarella cheese
  • 1 tablespoon of chives, chopped
  • 1 tablespoon of fresh thyme, finely chopped
  • Kosher salt and pepper to taste

Making It

  • Set the oven to 375 degrees and put in cast iron baking dishes for 10 minute
  • Take the dishes out of the over and drizzle a little olive oil, tilting it so the oil touches the entire baking surface
  • Add enough marinara sauce to cover the bottle, this will splatter
  • Sprinkle the parmesan cheese on both, then layer the basil leaves
  • Crack two eggs in each dish and lawyer on the cheese between the yokes
  • Bake for 10 minutes for runny yokes (more if you like the eggs cooked firm)
  • Sprinkle the thyme and chives, salt, pepper and parmesan on top then serve

2 comments on “Italian Baked Herbed Eggs

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