ITALIAN BAKED EGGS
Milk may be a breakfast powerhouse, full of 9 essential nutrients, together with high-quality supermolecule, however eighty fifth of american citizens disappoint of milk recommendations.
So with breakfast because the most significant meal of the day, I’ve began to begin my mornings with baked eggs. It’s implausibly straightforward to create, and therefore the variations ar endless. I created associate degree Italian-style one here with some leftover pasta sauce sauce, Swiss cheese cheese, Parmesan, contemporary basil and milk, and boy, was I sure a treat.
Once you pop those egg yolks and dunk therein crusty bread, you’ll ne'er wish to skip breakfast ever again! better of all, it takes five min to school assignment and ten minutes within the kitchen appliance – it doesn’t get easier, or quicker, than that! simply take care to drink a glass of milk with this breakfast to include a full serving of milk!
INGREDIENTS :
- 1/4 cup fat free or lowfat milk
- 2 tablespoons freshly grated Parmesan
- 1 cup marinara sauce
- 4 large eggs
- 1/4 cup shredded gruyere cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup basil leaves, chiffonade
INSTRUCTIONS :
- Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
- Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
- Place into oven and bake until egg whites are cooked through, about 10 minutes.
- Serve immediately, garnished with basil leaves, if desired.
