Our blog is filled with recipes we've cooked, poems we've read, sermons we've preached, pictures we like, and recent news. The categories on the left will help you explore.

Spread
the word!

Tell your friends
about St. Lydia's!

stlydias@stlydias.org

Baked Eggs and Pesto Salad

Baked Eggs in Tomato-Parmesan Sauce
Source: Everyday Food, a few mods by Heather
Serves: 4
Time: 40 minutes total

1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

  1. Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
  2. In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
  3. Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating halfway through.

Notes: You can use a 9×13 baking dish instead, if you don’t want to do plated servings. For Lydia’s, we do it in enormous baking trays. Serve with a ladle. The two kinds of tomatoes are nice for texture, but you can just as easily use only one or the other. I usually serve this with crusty bread for scooping up the runny yolks and sauce.

Pesto Salad
Source: Heather
Serves: 6
Time: 10 minutes total

1 bag baby spinach
10 ounces frozen peas
4–5 tablespoons prepared basil pesto
Toasted pignoli (pine nuts) (optional)
Parmesan, grated (optional)

  1. In a pot of boiling water, cook peas for 1-2 minutes. Drain and immediately cool with cold water from the tap.
  2. In a bowl, combine peas, spinach, and pesto. Add additional salt if necessary. Serve topped with toasted pignoli and grated Parmesan if desired.

Note: Also great with addition of cooked, cooled bowtie pasta (will require additional pesto).

These recipes serve 4–6; here’s a link to instructions for cooking this dish at Lydia’s, for 30+.

—Prepared by Heather at St. Lydia’s on March 13

Posted in: Recipes

Leave a Reply



*required fields

Comment
`