Quick! Name something you could eat as a main dish for any meal: breakfast, lunch, and dinner. … … … … Ok, ok, pizza doesn’t count! (but who doesn’t love cold pizza the next morning?! yum! 😉 )
I’ll give you a hint: it’s the perfect balance of melty cheese, buttery egg yolk, and molten tomato sauce. All 3 make up one of the best things I can rely on when I need that “comfort food” fix -any time of day! Yep, it’s:
ITALIAN BAKED EGG, ITALIAN BAKED EGG!
For this recipe, I love to add polenta. It’s so creamy and adds a depth of flavor that sets this apart from other italian baked eggs. I’ll never make it without polenta. Trust me, it’s that good.
I want everyone to try these italian baked eggs and fall in love like I did. Maybe I should host a brunch. You’re all invited! 😉
italian baked egg:
Points per Serving: 6pp
2oz slice of polenta (I use the precooked kind in the tube from Trader Joes but it can be found at most grocery stores.)
1/2C your favorite marinara/pasta sauce
1oz lite mozzarella (I use Trader Joes brand)
pepper to taste
•Start by preheating the oven to 425ºF. While that does its thing, slice 2oz discs of polenta (about 3/4″ thick) and sear in a pan, 2-3 minutes on both sides.
Now, it’s time to assemble!
•In a non-stick or oil sprayed ramekin, place the polenta in first.
•Followed by the sauce, a cracked egg, cheese & pepper.
•Carefully set the ramekin on a cookie sheet and bake in the oven for 13min (give or take, keep an eye on it!) and broil on high for 1-2min (again, a watchful eye is appreciated)
•Remove that bubbly goodness from the oven and let it sit for a few minutes. It will be nice and piping hot!
Oh, the yolk … a puddle of liquid gold.
Look. at. all. that. cheese.
Feel free to add other additions like spinach, diced onion, cooked sausage, etc. Have fun with it!