Recently I got a friend a set of ramekins as a birthday gift and ended up treating myself to a set! I wasn’t really sure what I should make since I had only seen french onion soup and molten cake made in ramekins. I love both of those dishes (one of which might make it an appearance later), but seemed a little ambitious for my first recipe in them. As I was poking around online for ramekin recipes I came across one for Italian baked eggs. The recipe was pretty basic and bland so I decided to kick it up a bit while staying on the simple prep side.
My fiancé and I enjoyed this dish as an appetizer with bread for dipping and wine from our wedding venue Summerset Winery.
- 1 small jar Prego traditional pasta sauce
- 3 large cloves of garlic
- 1 tsp dried oregano
- 2 eggs
- olive oil
- salt & pepper to taste
- french baguette
Preheat oven to 400 F. In the meantime mince and warm two cloves of garlic in a medium saucepan. Once browned add the pasta sauce and oregano. Warm the sauce through and empty into 2 ramekins leaving 1/2 inch of space to the top.
Break an egg into each ramekin. Drizzle eggs with olive oil and add a sprinkle of salt and pepper to the top. Bake in the oven for 25 minutes, just long enough for the white to form, but keeping the yolk runny. If you don’t like a runny yolk cook until it firms. (NOTE: the cooking time is for when you’re baking the eggs in the same oven that you’re toasting the bread. If you do them separately the eggs will need less time since the oven will be less crowded.)
For the bread- cut 1/2 inch slices and arrange on a baking sheet. Rub one side of the bread with the last clove of garlic, drizzle with olive oil, and sprinkle with salt and pepper. I like to cook these at the same time as the pasta sauce, but for only about 10 minutes, which by then they’ve browned.
Remove from oven and enjoy!
Serving size is two ramekins.