Mozzarella & Marinara Egg Bake.

Mozzerlla Spinach Tomato Sauce Egg Bake

Let me start off by saying, eggs are fantastic. Fried, scrambled, hard-boiled, poached, I’ll eat ’em all! 

Wanting to shake things up on a slow morning, I decided to whip up a couple of egg bakes. I had been craving them since my trip to Seattle last fall. Brunch at the Fat Hen in Seattle’s Ballard neighborhood left me wishing I had tried one of their bubbling, hot bakes. 

Turns out, these are really simple to make and can be customized for whatever you’re in the mood for! I was in the mood for a creamy tomato and cheese dish, so that’s what I went with! 

Coffee in hand, I grabbed my Le Creuset Mini Round Cocottes, a lovely gift I received from an equally lovely person, and started making breakfast. A couple of spoonfuls of spicy marinara, a few leaves of baby spinach, a slice of mozzarella, all toped with an egg, the prep time was insanely fast. The only thing left was to impatiently wait for the eggs to set in the oven. Of course you’ll need lots of bread to dip into your bake so make sure you have plenty on had. A quick brush of olive oil and you can throw some slices into the oven with your cocottes so they are ready to go once the eggs are done. 

I licked my dish clean, which I’m sure you’ll do as well. 

Mozzarella & Marinara Egg Bake
Serves 2
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Ingredients
  1. 2 eggs
  2. 4 tablespoons marinara sauce
  3. Handful of spinach
  4. 2 slices of mozzarella cheese
  5. Salt and pepper
  6. 1 green onion, chopped
  7. Lots of crusty bread
Instructions
  1. Preheat oven to 325 degrees F.
  2. Place 2 tablespoons marinara sauce in each Le Creuset cocotte.
  3. Add spinach. Add mozzarella. Carefully egg over cheese and season with salt & pepper.
  4. Cook cocottes in preheated over for 10 minutes, or until eggs are set. Garnish with green onions and serve with bread.
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