italian baked egg

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:
Serves 1
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
1 egg
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.

*drooling*

Feel free to add other additions like spinach, diced onion, cooked sausage, etc. Have fun with it!