Double Yolk Egg Baked in Tomato Sauce & Manchego

Double Yolk Egg Bake in Tomato Sauce & Manchego

Double Yolk Egg Bake in Tomato Sauce & Manchego is a great appetizer to share, this savory dish can be served individually or made in a casserole dish! Luscious runny egg yolks meets a rich, savory tomato sauce.

Author: Egglands Best
Prep Time: :15
Cook Time: :40
Total Time: :55
Yield: 4 1x
Category: Breakfast
Method: Baked

Ingredients

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8 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 optional

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Instructions

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; 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, optional.
Divide in equal parts and add Manchego Cheese and Parmesan cheese 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!

Nutrition

Serving Size: 4

Find it online: https://goingmywayz.com/double-yolk-egg-bake-tomato-sauce-manchego/