Eggs al Forno (Baked Eggs) For Two Print Email

2 miniature casserole dishes (6x4 inches)
4 eggs
1 tablespoon butter, softened
¼ of a Demi Baguette or regular sized Baguette (any variety),?cut into four 1-inch thick slices
¾ cup Fontina or mild cheddar cheese, grated
2 tablespoons grated Parmesan
¼ cup olive oil
Salt and pepper

Preheat oven to 500°F. Meanwhile, rub the inside of each mini-casserole dish with a portion of softened butter. This will prevent the ingredients from sticking to the dish. For each individual serving, place one or two slices of bread (in a single layer) on the bottom of the butter-lined casserole—making sure the bread fits snuggly—adding or trimming if necessary. Drizzle the bread with one tablespoon of olive oil. Then, add a sprinkling of half the grated Fontina cheese. Gently crack two eggs, adding them to the layer of grated cheese. Drizzle with one more tablespoon of oil. Repeat process for the other serving.

Place the two casserole dishes in the oven (you may want to place a cookie sheet underneath to protect your oven from bubbling ingredients) on the middle rack. Bake until eggs are set, about 10 minutes. Carefully remove the casseroles from the oven. Top each serving with one tablespoon of Parmesan and a pinch of salt and pepper.

Using oven mitts, carefully place each casserole onto a dinner plate topped with a folded cloth napkin (this will ensure a more stable surface for the hot dish to rest on). Serve immediately, making sure to warn your loved one of the dishes' hot temperature. - B. Burton

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