Inspired by all of the baked egg recipes I’ve seen recently, this is my simplified version. I do realize that baked eggs are neither complicated or all that time-consuming.
However, in the mornings, I typically want to spend less than 10 minutes pulling our early morning meals together.
I had half a quart of Thyme Marinara Sauce left over from lunch the day before, so this was the perfect opportunity to try this combination for breakfast. This was an enormous hit with every single member of the family.
We’ve actually had this for breakfast three times now since I first made it. I keep a jar of this sauce ready to use in the refrigerator now, so that we can have our eggs over it whenever we like.
- Thyme Marinara Sauce
- kosher salt to taste
- fresh cracked black pepper to taste
- In a medium skillet, melt a pat of butter over medium low heat. Crack an egg or two into the skillet and cover with lid. Let it cook until just barely set and then add about a tablespoon of water. Cover with lid again to allow to top of the egg to finish cooking, the steam helps accomplish this nicely.
- While the egg is cooking, warm 2-3 heaping tablespoons of the marinara sauce on a plate in the microwave. If you are going to feed several people, it is simplest to just warm the sauce in a pan on the stove. When the eggs are done, place them on top of the warm marinara sauce. Enjoy!