"If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical." — Chef John
Watch video tips and tricks
red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons
chopped fresh flat-leaf parsley
finely shredded Parmigiano-Reggiano cheese
heavy whipping cream
We double the recipe and make this in a 7 by 11 glass dish and place it between us. Using Cholmondley's English Muffin bread, toasted, we mop up every last drop. So tasty. Thanks, Chef John. Another hit!
Well now, I tried this yesterday morning.. I made a double batch for me & hubby. I didn't have any ramekins or other shallow dishes, so I used a French white oval dish. I followed the directions and was sooo looking forward to a wonderful breakfast! After 10 mins., I checked the eggs to see if they were done. The whites didn't look set to me, so I checked it again in 3 minutes. Then again.
I decided that it was now or never! With great anticipation I set the toasts on a plate and brought our eggs to the table. Well, as I tried to mix the yolks into the whites, I saw that they were more solid than loose. But of course you already surmised that they would be, right? (My next least favorite thing is semi-hard yolks). We did eat this creation but really never tasted egg, just the sauce, which was pretty good - but not what I expected!
I believe that the dish I used, because of the height, did not allow the eggs to cook properly. Whatever the cause, I don't think I'll try this one again. Chalk it up to user error!
Yummy, yummy, yummy. What a splendiferous recipe! I saw the video the other day and felt that I had to try it. I did not measure the ingredients but added them by eye. It's so simple that you can only really go wrong if you overcook the dish or burn the toast! I just had it for my dinner and am wondering if it's too greedy to have more or if I even care about that! I did take mine out of the oven just before the yolks had set as the eggs carry on cooking in the heat of the ingredients. Perfect!
Great recipe! Made it for dinner for my gf and she loved it. It's almost like huevos rancheros but marinara sauce is better IMO. It's salty and sweet with a nice basil finish. Will use more basil and some pressed garlic next time. I skipped on using cream and it was still yummy. Make sure you don't over cook the yolk. The yumminess of this dish depends on the consistency of a semi-oozy yolk. Watch the video! Thx Chef John!
We had breakfast for dinner the other night, so I decided to give this a try. I made it exactly as written, but used fresh basil instead of parsley. I sprayed my baking dish with non-stick cooking spray first and assembled as the recipe indicates. I ran into a problem trying to figure out if these were done. I thought they still looked too giggly after 12 minutes, so I left them in the oven another 3 minutes. Big mistake. I should have taken them out at 12 minutes, because after 3 more minutes, the yolks were cooked through. They were still delicious and I’d certainly make this again. We both enjoyed these with toasted English muffins and crispy bacon.
Easy and divine! I made two changes though. 1) to make these in individual ramekins - makes it easy to serve and it looks fancy....and 2) I placed a slice of ham over the tomato sauce and then broke the egg into it - adding cream etc on top of it. Thanks John for this tasty dish.
You just can't go wrong with this dish. Quick, easy, delicious, and it uses ingredients I always have on hand. I use Trader Joe's very good Marinara Sauce. I make a single serving for myself in a 6 inch stainless steel skillet...it can go straight into the oven. Just make sure yours doesn't have a plastic handle. But usually, I make it on top of the stove. Just put a cover on it over low heat. Takes about 8-10 minutes. It's also easier to keep an eye on the eggs and prevent them from overcooking on the stove top. Oh, and I always use mozzarella cheese 'cause it melts so lovingly and makes the cream unnecessary.
WOW! Fabulous and so so easy! You can serve a crowed all at once. I used ramekins. Big big hit at home. Great gourmet breakfast on a Wednesday morning.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Baked Eggs
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 323
See how to make spicy baked eggs for breakfast, lunch, or dinner!
See how to make the ultimate brunch dish.
Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."