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Eggland’s Best Announces “America’s Best Family Recipe” Contest 2020
A great appetizer or side dish, serve with your favorite crusty bread and fresh herbs for a delicious taste!
Make This Recipe
- 12 Eggland's Best eggs
- 1 small onion, diced
- 2 tablespoons butter
- 1 cup drained, canned petite diced tomatoes
- 1 teaspoon finely chopped rosemary
- Tabasco sauce, to taste
- Salt and pepper, to taste
- 3 tablespoons chopped fresh parsley
Preheat oven to 400 degrees F.
Spray 12 ramekins or custard cups with non-stick cooking spray and set aside.
Bring a teapot of water to a boil and set aside.
Heat butter in a small saucepan and add onion; cook about 2 minutes or until onion is soft.
Add tomatoes, rosemary, salt and pepper to onions and simmer for approximately 8 minutes; add Tabasco sauce (more or less depending on taste).
Spoon 2 tablespoons of tomato sauce into each ramekin; break 1 egg into each ramekin on top of the tomato sauce and sprinkle with salt and pepper.
Arrange ramekins in a baking dish and pour boiling water in dish.
Bake for 10-12 minutes or until whites are firm and eggs are set.
Remove from oven and top each ramekin with 1 tablespoon of sauce and sprinkle with chopped parsley before serving.
Notes and Suggestions
Serve with your favorite crusty bread.
Information per Serving
||6g (63% calories from fat)