It’s Sunday night. I’m feeling under the weather.  I’ve got no milk, bread, cheese, meat, fruit, lettuce, vegetables, pasta, or even crackers. EMPTY refrigerator and almost empty pantry. But I’ve got eggs! And I’ve got marinara sauce. I’ve got the white truffle salt John gave me for Christmas (I’m putting it on everything these days). And a few pieces of bacon for the side.  Problem solved. And I’m going to the store first thing in the morning!

Truffled Baked Eggs in Tomato Sauce 


12 eggs
1/2 cup prepared marinara sauce
white truffle salt, to taste
freshly ground black pepper, to taste


Heat oven to 400.  Spray 6 ramekins with nonstick spray.  Add about a tablespoon of prepared marinara sauce to the bottom of each ramekin.  Crack two eggs into each ramekin. Sprinkle white truffle salt over each ramekin and a little pepper.


Bake the eggs for 15 minutes or until the eggs are as firm as you like them: less time for runny yolks, more time for firm yolks. Remember that shallow ramekins will cook faster than deeper ones and that they will continue to cook as they cool.   Note: you can easily remove the eggs from the ramekins to serve them to kids; the ramekins are too hot for them to touch.