About Creamy Italian Baked Eggs
Have you ever had a dish that knew you were going to love it even before you’d even tried it?
A dish that was so clearly delicious that you could taste it from the picture alone?
That’s exactly what happened to me with these Italian baked eggs.
Now, not many people know this about Homemade Hooplah, but I started this little food blog so that I could learn how to cook.
As in, I really didn’t know what I was doing before I posted my first blog post. I was pretty good at boiling water, and could make various forms of toast, but I only had a few token recipes up my sleeve… and after a few years, I was tired of making the same few dishes. I wanted to more, I wanted to expand, and I knew I’d need an extra dose of motivation to get it done.
So with that goal in mind, starting this little food blog was supposed to help keep me accountable and pushing myself forward. Because come hell or high water, I was going to learn how to make all those sinfully delicious dishes I kept pinning on Pinterest.
Flash forward two years later, and here we are, with me showcasing this extremely delicious dish of Italian baked eggs that I made with no effort at all. Because despite what I used to think, cooking is actually pretty easy once you get the hang of the basics. What you see pictured is also the first time I made this dish, and the first time I ate it. My goal with this blog has always been to post recipes that are easy to make on the first try, and – most important of all – taste amazing.
And speaking of Pinterest, fun little fact: When I first started using Pinterest wayyy back on 2012, I remember ogling a dish very similar to this one, and at the time, I did what we all do – I “pinned it for later” – which of course meant I never looked at it again.
It only took me four years to get my act together and finally give it a try, but hey, better late than never, amirite?
And oh, was it worth the wait.
As for how it turned out? If you’re a fan of sunny side up eggs, whether they’re over easy or well done, then this dish will be an easy win for you.
The marinara gives this recipe it’s namesake, and it blends in perfectly with the creaminess of the egg. The extra dose of milk and cheese help curve any tartness of the marinara, too.
You can serve this dish “party style” in a 10-inch skillet (as pictured) or you can serve this up in 6-8oz baking dishes. Instructions for both are included in the recipe.
And, finally, if you’re going to make this dish, you’ll want some bread on hand for dipping. I’ve read many sites that recommend a roasted baguette, but you know what? I went all out and used garlic bread. Because this is an Italian-inspired dish and we should do it proper.
Go big or go home, I say!
And the best part? This dish is great for breakfast, dinner, or even as a party food. That is, if you’re able to share extremely good food… I don’t think I have that kind of strength!
Creamy Italian Baked Eggs
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Pick and prepare your baking dish. This recipe can be made with a 10-inch pan or ramekin, two 8oz pans or ramekins, or four 6oz pans or ramekins. If using the 10-inch, all ingredients can be cooked in the same dish. If using the 8oz or the 6oz, ingredients can be split between the containers by dividing in half or in fourths, respectively. When you've chosen your baking dish, spray it lightly with nonstick cooking spray. Place the prepared dish(es) on the foiled lined baking sheet.
- Pour marinara into your chosen baking dish(es) and smooth it out with a spoon. Tip: spread marinara so there's a slight slip around the sides of the dish to help contain the eggs and the milk.
- Next, drizzle the milk on top of the marinara, then sprinkle the top with parmesan cheese. Gently crack the eggs into the skillet, careful not to break the yolks. Season the top of the eggs with salt and pepper, to taste.
- For baking: If using the 10 inch, bake for 10-15 minutes or until the whites of the eggs are opaque and the yolks are cooked to desired doneness. If using the 8oz or the 6oz, cook for 7-11 minutes or until the whites of the eggs are opaque and the yolks are cooked to desired doneness.
- Serve creamy italian baked eggs immediately with a fresh baguette or warm garlic bread.