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Wake-n-Bake

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I have been obsessed with baked eggs lately. Specifically, a parmesan covered egg baked over sautéed vegetables in a ramekin. I got this idea from another blog I follow, and what I love about it is that you can bake the egg over anything you want; including tomatoes, zucchini, sausage, greens, onions, mushrooms, peppers – whatever you have on hand! I am particularly fond of the Tuscan Baked Egg:

Tuscan Baked Egg (serves 1)

  • 1 TB olive oil
  • 1 garlic clove, minced
  • 1/2 shallot, finely chopped
  • 1/2 tsp red pepper flakes
  • 1/2 zucchini, diced
  • 1 large tomato, diced
  • small handful of spinach
  • 1 egg
  • 1 TB grated parmesan
  • salt and pepper, to taste
  • 4 leaves of basil, julienned

sauteed veggies

Preheat the oven to 400 degrees. Heat olive oil in a skillet over a medium flame. Add garlic, shallot and red pepper flakes and sauté for about a minute. Add the zucchini and continue to sauté for 3 minutes, or until zucchini become soft. Add tomatoes and sauté for 3 more minutes. Add spinach and cook until it wilts, about 1 minute.

photo 3

photo 4

Spoon the vegetables into a ramekin and crack and egg over the top of the vegetables. Top with parmesan, salt and pepper and bake for 10 minutes, or until whites are set and yolk is still runny. Top with basil and let cool for a couple minutes before eating – or you will burn your tongue!

Tuscan baked egg

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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