Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 1 tablespoon Unsalted Butter
- Sea salt to taste
- Freshly ground pepper to taste
- Fresh Basil -finely chopped and for garnish
- 2 large eggs
- 1/2 cup Tomato Sauce
- 1 tbsp Pecorino Romano – grated
Directions
- Preheat oven to 400 degrees. Lightly grease 2 ramekins with butter. Sprinkle the bottoms with salt and pepper.
- Spoon the chopped basil into the bottom of each ramekin,reserving some for garnish.
- Break an egg into each ramekin & sprinkle lightly with salt/pepper. Arrange the ramekins in a baking dish and pour boiling water around them (covering partway up the ramekin) which keeps them from baking too rapidly.
- Bake 10-12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm.
- Spoon a little of the Tomato sauce on each plate. Invert and place the egg en cocotte on top. Sprinkle some Pecorino Romano cheese on top and serve with French bread or buttered toast. Enjoy!
