Tuscan Baked Eggs with Burrata

In the efforts of eating less processed meats, I have been trying to come up with new breakfast ideas that don’t include bacon or sausage. Much to Mike’s chagrin.

Tuscan Baked Eggs is one of my favorite dishes and is incredibly rewarding with flavor.

The first time I ever had a similar dish was in DC at a restaurant called The Smith.

https://thesmithrestaurant.com/

We have been to the one in DC as well as several in New York. It’s a great spot with a very retro diner vibe. They have a fabulous brunch and I would be remiss not to mention their fantastic FROZEN French 75!

Their dish is a Burrata (which is the star of the show) and my recipe is a similar take.

I start by making my tomato sauce.

I sauté one minced garlic clove and one diced shallot in olive oil.

I then add a little salt and pepper and a pinch of Italian seasoning.

Once browned I add the San Marzano whole, peeled tomatoes.

I prefer the whole tomatoes rather than crushed so I have control over the texture. I like a little bit of chunkiness.

I break up the tomatoes with a wooden spoon and add a drizzle of balsamic vinegar, 1 tablespoon of monk fruit sweetener and 2 tablespoons of tomato paste.

I bring to a boil and then reduce the heat to simmer for around 35-40 minutes.

Now we are ready to assemble the best part!

My beautiful friend, Meredith (shown here),

gave me these wonderful oven safe bowls which will be perfect for this dish.

I start by spooning in 1 cup of the sauce.

I cut one ball of burrata in half and place in the bowl.

I then place on a cookie sheet and in a 350 degree preheated oven for 15 minutes.

While they’re in the oven I slice up some sourdough bread.

Drizzle with a little olive oil and a dash of garlic powder.

Wrap in foil and place in the oven to warm.

About halfway through (7 minutes) I stir the cheese into the sauce.

I let it go for another 7 minutes.

Then add one egg to each dish.

I recommend breaking your eggs into a separate bowl first in case you have any shell mishaps.

I cook for 10-15 more minutes and then increase the heat to 400 degrees and cook for five more minutes. This firms up the yolks to my desired consistency. If you prefer a more runny yolk you could certainly do it for less time.