I know, we’re nearing the end of January, but, Happy New Year! I’m sincerely hoping you all had a wonderful Christmas/holiday season and are having a fabulous start to the new year! Thank you for hanging with me the last few months as I haven’t posted as often as I’d like…my Real Estate photography business keeps me super busy, but, my heart is still with this blog and I plan to see you here much more often! I’ve missed sharing with y’all, and, am so happy to post this mouth-watering recipe today for Low Carb Italian Baked Eggs that you absolutely have to try!
But, first an update…I’m going to shift gears a bit here in my online kitchen. Last year I was dedicated to the Whole30 and Paleo way of life, and it served me well, but, I don’t want to limit this blog to only those types of recipes. I’m going to continue to be mindful of what I eat and feed my family, but, the recipes will include all food groups. And, being this is ‘Cherry Blossom Kitchen‘, and since all manner of things are created and discussed in the kitchen besides just cooking and eating, I’ll be continuing topics on photography, family, faith, travel, and, my ongoing love/hate relationship with running! Yep, I’m a runner wanna-be…maybe 2015 will be the year I get brave and sign up for a 5K! On the topic of travel…I had the opportunity to visit NYC last month. It was all dressed up for the holidays…completely magical! I’ll be posting a photo journal soon of the amazing sights I saw. Below is the view from my hotel window at the new Hilton Garden Inn on Park Ave in midtown Manhattan. Breathtaking! I wanted to stand at the window and just look out on the city all night!! The lights remind me of when I was young, and I’d ask my dad to drive us downtown Minneapolis where we lived at the time on Sunday nights, to see all the sparkly lights of the city! 🙂
Ok, back to the Italian Baked Eggs! They are super easy and supremely delicious, created with a rich marinara sauce, fresh aromatic basil, flavorful parmigiana cheese and a bit of a hot zing from crushed red pepper!
Perfect for a quick weeknight meal or Sunday brunch with a fresh, green salad!
- 4 cups marinara sauce
- ½ c fresh basil, chopped
- 8 large eggs
- 1 cup grated Parmigiano-Reggiano cheese
- ½ tsp crushed red pepper flakes
- Preheat oven to 375°F
- Pour the marinara sauce into a 9x13 baking dish.
- Sprinkle the basil over the sauce.
- Use a spoon or the bottom of a glass to make 8 indentations in the sauce.
- Crack an egg into each indentation.
- Sprinkle the parmigianno and red papper flakes over top.
- Bake until the egg whites are set and the cheese has melted, about 20 minutes.
- Use a large spoon to scoop the eggs and sauce into individual bowls.
I halved this recipe and it was just perfect for two people. Filling, satisfying, savory and delicious!! I love many egg dishes including my daughter’s Eggs Benedict, but, this one ranks up there as one my favorites too! What is your favorite way to enjoy eggs??