Double Yolk Egg Bake with Tomato Sauce & Manchego
A great appetizer to share, this savory dish can be served individually or made in a casserole dish!
15 mins Cook Time
40 mins Yield: 4 servings
- 8 Eggland's Best eggs (4 whole eggs, 4 egg yolks)
- 4 teaspoons skim milk
- 1 cup grated Manchego Cheese (or Asiago cheese)
- 1/2 cup grated Parmesan cheese
- 1 cup of tomato sauce
- 2 teaspoons Cajun seasoning
- 2 teaspoons Greek seasoning
- 2 teaspoons Italian seasoning
To prepare baguette for dipping, cut 1/2 of a sourdough baguette loaf into thin slices; brush very lightly with olive oil and place on baking sheet; sprinkle lightly with greek seasoning and bake in a 325 degree oven for approximately 30 minutes or until golden brown and crispy. Remove from oven when completed and set aside.
Preheat oven to 500 degrees; prepare 4 ramekins, spraying with cooking spray on bottom and sides of each.
Divide tomato sauce equally spoon into each ramekin.
Crack 1 egg, and add 1 additional yolk on top of tomato sauce in each ramekin; add 1 teaspoon of milk to each ramekin, sprinkle 1/2 teaspoon of cajun seasoning on top.
Divide in equal parts and add Manchego and Parmesan cheese to each, and add 1/2 teaspoon of italian seasoning to each.
Bake for 8-10 minutes or until cheese is melted and egg is set.
Remove from oven and serve with toasted baguette for dipping!
Notes and Suggestions
This recipe was made using Spice of Life seasonings, available online.
|Serving size 1 serving|
|Fat||19 g (59% calories from fat)|
|Total Carbohydrate||6 g|
|Dietary Fiber||1 g|
Your Ratings and Comments
Please sign in to rate or comment. Sign in with Facebook or use your Eggland's Best account.