It feels like 2017 is the year of the egg. We are living in an egg-topped age, people. So my question is, how do you like yours? I can’t say that I am able to pick a favorite way, but one of my favorite dishes combines all of my general favorite ingredients.
Tomato sauce + Basil +Eggs = Heaven on the plate.
This healthy recipe is perfect any time of the day, but I first discovered it at one of my go-to neighborhood restaurants called Felice. It was during one of those epic meals with my girlfriends where we stayed for over three hours catching up while laughing hysterically over freshly baked breads, Bellini’s, and more… so much more.
Do you have a go-to person that you split everything with when you go out to eat? If you don’t, I highly recommend that you recruit one immediately. It’s a real game-changer. I saddled myself up with my split-buddy over 25 years ago, so you can imagine that we sort of have down a system at this point.
My wife for life… aka my splitsy buddy who has been doubling my menu options for so many years.
Been splitting meals since 1991.
When it comes to any breakfast-type options, I always order the savory dish and she orders the sweet and then we swap. It’s a tradition I love so much that I hope we will continue it well into our denture days when we have to tuck our boobs into our trousers, (wow, I am really painting you a picture there).
Aaaaanyway, we split “Uova al Piatto” on that fine Manhattan Sunday morning and we were blown away. It’s just a quick little tomato sauce with eggs cooked right in it, but I could not believe I hadn’t tried making baked eggs at home. Especially since it’s so ridiculously simple.
This recipe is sort of a hodgepodge of different ingredients in one oven-proof pan, so I suggest playing around with it and adding or swapping items based on your preference. Want to add spinach and garlic? Go for it! Thinking smoked or buffalo mozzarella would be a nice little addition? How could it NOT be?!
My version is simple, healthy, and I think it’s pretty perfect. I dip toasted Sprouted Grain Ezekiel English Muffins into this dish, but any kind of crusty bread will suffice!
Uova al Piatto (Baked Eggs in a Tomato Sauce)
Author: Michele Wolfson
- 4 tablespoons olive oil
- 1 small onion, finely chopped
- Pinch of crushed red pepper flakes
- 1 can (14.5 ounces) tomato puree
- 2 tablespoons chopped fresh basil
- 6 eggs
- salt & freshly ground black pepper
- 1 tablespoon butter
- Freshly grated Parmesan cheese, for serving (optional)
- Heat the oil in a shallow flameproof dish.
- Add the onion, and cook until soft and golden.
- Preheat the oven to 375 degrees F.
- Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
- Stir in the chopped basil.
- Break the eggs, one at a time, and slip them into the dish in one layer on top of the tomatoes.
- Season with salt and pepper. Dot with butter.
- Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
- Remove from oven and sprinkle with parmesan cheese if you wish. Serve!
The Gift of Gourmet Granola + Engagement Party Pictures
This past weekend, my future in-laws hosted our engagement party in Sam’s hometown of Newton, MA and they invited some family and many of their friends to the celebration. I had very little responsibilities when it came to organizing this shindig until I volunteered to make the party favors. Even though I host my fair share of gatherings, the only party favor that I usually send my guests home with is a hangover, so coming up with an edible, cute, healthy, and fairly easy concept, was a bit of a challenge. I figured that as a personal chef, it would be a nice touch to make something for the guests that came straight from my kitchen.
My future in-laws really admire my attempts to be health conscious, even mentioning it in their speech on Sunday. So in an effort to stick to my health-supportive ways, I wanted to make sure that the edible favor wasn’t cookies, pies, or any sort of treat loaded with white sugar.
I was brainstorming with my business partner and we came up with making granola and having a tag made up that said “x’s and oats! Love Michele & Sam.” This recipe is AWESOME! I want to sprinkle it on my yogurt every single day. It is simple, but full of flavor and it’s super easy to make one batch (making enough for almost 100 people is another story, but it was worth the effort)! There are hints of vanilla, coconut, and cinnamon as well as chunks of crunchy almonds that balance the flavor of this yummy snack.
There is no comparison… homemade granola tastes WAY better than the store bought brands and it’s way more economical to make at home. I went to the bulk section of Whole Foods and got all of my organic ingredients, which cut down the cost as apposed to buying each individual ingredient in packaged form. Make sure that you buy the big coconut flakes and pick the ones that are unsweetened. This will help keep down the sugar content and if you are using this recipe as a present like I did, you can still feel like you are giving the gift of healthy inspiration.
Your friends will thank you. So will your in laws. And your doormen.
- 4 cups rolled oats (not instant)
- 1 cup raw almonds, chopped
- 1.5 cups coconut flakes (the big ones)
- 1 tsp cinnamon
- ¼ tsp. finely ground sea salt
- ⅓ cup agave
- 4 Tbsp. coconut oil
- 1 tsp. vanilla extract
- Preheat over to 350°F.
- In a small saucepan over low-medium heat, whisk agave, oil, and vanilla together.
- In a large bowl combine oats, almonds, coconut, cinnamon and sea salt.
- Pour oil and agave mixture over dry ingredients and stir very well to coat. Place on a parchment paper lined cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown ( total time is approx. 20-25 minutes).