Baking

I never really took the time to bake eggs, I usually prefer the Gordon Ramsey method of making scrambled eggs, cooking them slowly over heat until they come together softly. In this case, I had some canned San Marzano tomatoes that I wanted to use. I've seen other recipes for baked eggs, but I wanted to try my own version on a whim. <br /> <br />I start the marinara sauce in an oven proof corningware dish right over the burner. I slow cook the garlic with some peperoncino, and garlic in olive oil, then I add the sauce and let it reduce. It becomes concentrated in flavor and really forms the foundation for this dish. <br /> <br />The egg whites really give the sauce some body, and this is great for later on when you use your bread to soak up all the goodness. <br /> <br />I went over the top by utilizing some leftover fresh mozzarella that I had in my refrigerator. Add some Parmigiano-Regianno and then it gets even better. <br /> <br />To finish, I like to add some small basil leaves on top and a sparing amount of Fleur de Sel. The dried oregano and peperoncino really give the sauce a nice kick. Use a good dried oregano, something that's not old and has not lost it's flavor, it will really lend an herbacious kick to your dish. <br /> <br />This makes for a quick meal, or an amped up brunch. Now that I've tried this, I think some other ideas are already brewing for the next time I decide to go this route.

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