Garden Egg Bake

A classic shirred egg dish with a twist, these farm fresh eggs are baked on top of our To Be Healthy Hearty Garden Vegetable Sauce and served with grilled country toast.

Serves 6
Preparation time:  15 minutes
Cooking time:  25 minutes

Ingredients:

• 1 tablespoon olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon dried rosemary, crushed
• 1 cup Francesco Rinaldi To Be Healthy Garden Vegetable Sauce
• 1 can (15 ounces) diced tomatoes
• 6 large eggs
• ¼  cup Parmesan cheese, grated
• to taste salt and ground pepper
• 6 Slices toasted Italian Bread

Preparation:

1. Preheat the oven to 350°F.
2. In a large sauté pan, heat the olive oil and sauté the garlic for 30 seconds.
3. Add the rosemary and the Francesco Rinaldi To Be Healthy Garden Vegetable Sauce and diced tomatoes. Simmer the sauce for 5-8 minutes.
4. Pour the hot sauce in a 13”x9” glass baking dish.
5. Make 6 small wells in the sauce with the back of a spoon. Crack the eggs in each well on top of the hot sauce making sure to keep the eggs separate so they can cook individually.
6. Top the eggs with Parmesan cheese, salt and pepper and bake for 15 minutes (or cook eggs to your liking for doneness).
7. Serve the baked eggs on a slice of fresh toasted Italian bread.

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