Marinara Baked Eggs

"Move Over Bacon, Egg, and Cheese"

Hey ya'll! Haven't been able to blog in quite some time...but that certainly doesn't mean I haven't been cooking. I probably wrote about it in a previous post, but I've been so busy because I recently started working more hours at my awesome foodie job! I work at The Valley Table--a quarterly magazine that connects people who live in the Hudson Valley to local farmers and restauranteurs, and organizes Hudson Valley Restaurant Week. Those of you who know me well can easily understand how this is like a dream job to me. Feeling super blessed. ANYWHO, some more awesome news..........drum roll please..........MY CHICKENS STARTED LAYING EGGS! The first egg was found in the coop mid-November, and we have been tracking every egg that has been laid in 2016. The count is currently at 43 eggs for January 2016, and the first pastel blue egg, laid by one of my araucauna hens (who have been a bit slower to mature), was laid two days ago! So exciting. By the way, please let me know, come springtime, if you'd like to buy some of my organic, backyard eggs.

After saying this, you are officially forewarned that a lot of my recipes are going to involve eggs. But not just any old egg recipes...recipes that will make a bacon, egg, and cheese sandwich go hide in a corner, embarrassed. Please comment on my posts, via Facebook, or directly on my blog, with feedback, suggestions, and more! Marinara Baked Eggs
-2 eggs (mine were from the backyard!)
-1/2 cup marinara sauce (I love Rao's)
-2 tbsp Parmesan Cheese
-2 tbsp half & half
-1 small handful of shredded mozzarella (1/4 cup)
-one slice of darkly toasted Italian bread for dipping (optional)
-salt, pepper, and fresh basil to taste

1. Preheat oven to 425 F and lightly grease a single serving casserole/over-sized ramekin (mine are Rachael Ray brand and I bought them on Amazon for dirt cheap).
2. Add marinara, eggs, half and half, and cheese to the ramekin, in that order.
3. Bake for 12-15 minutes or until you think the egg is cooked and the yolk is still runny (poke with a fork to test).
4. When done, remove from the oven and sprinkle with salt, pepper, fresh basil, and enjoy!