Brunch can be elegant without being overly extravagant. The inspiration for this dish came from my friend and talented pastry chef, Jessica, who suggested the brilliant combination of eggs and marinara to me via Twitter a few weeks back. Using what I had on hand (i.e., leftover Blissful Basil Marinara, kale, rosemary, and TJ’s Teeny-Tiny potatoes), I had a savory Sunday brunch on our table-set-for-two in under 45 minutes. Not too shabby. The Baked Eggs over Balsamic Kale and Marinara was scrumptious, and the teeny-tiny Roasted Rosemary Potatoes were just what the baked eggs ordered. Pair with one… or two… Mumm Napa mimosas and you’ll have yourself a keeper of a brunch.
Blissful Basil’s Baked Eggs over Balsamic Kale and Marinara (Serves 2)
4 large eggs
1 cup Blissful Basil Marinara
2 tbsp grated Parmesan
1 bunch Tuscan kale
2 tbsp Balsamic vinegar
1 tsp olive oil
sea salt and black pepper
1. Preheat oven to 350 degrees.
2. Wash kale, pat dry, and trim leaves from inner ribs. Heat olive oil in nonstick skillet over medium-high heat. Add balsamic and kale to pan and cook until kale begins to wilt. Remove from heat and set aside.
3. Spoon 1/2 cup Blissful Basil Marinara into each of two tartelette pans. Layer kale on top of the marinara. Crack two eggs into each of the tartelette pans and top with Parmesan, sea salt, and black pepper.
4. Bake for 20 to 24 minutes or until the whites of the eggs have set. Serve and enjoy!
Blissful Basil’s Roasted Rosemary Potatoes (Serves 2 to 4)
1 lb Trader Joe’s Teeny-Tiny potatoes
1 tbsp olive oil
2 tbsp chopped fresh rosemary
sea salt and black pepper
1. Preheat over to 425 degrees. Halve each of the TJ’s Teeny-Tiny potatoes. Place the halved potatoes in a 9×13 baking dish, drizzle with olive oil, and toss to coat. Sprinkle chopped rosemary, sea salt, and pepper over potatoes and toss again. Bake potatoes until browned and tender (about 25 minutes). Serve alongside the baked eggs and enjoy!
*To remix this brunch as a lunch, try serving the baked eggs with a side of mixed greens topped with Meyer Lemon Vinaigrette (juice of 1 Meyer lemon, 1 tbsp olive oil, sea salt, and freshly ground black pepper).
Life is uncertain. Eat dessert first. ~Ernestine Ulmer
That looks wonderful. I could eat eggs three times a day so will have to try it!
Found this recipe when browsing your blog looking for ideas for dressing up portobello mushrooms. The baked eggs were great! We didn’t have marinara – or the ingredients to make your marinara – so we used a roasted red pepper crab bisque instead. Delicious!
Correct me if I am wrong (I am not Vegan but have friends that are) but I thought vegans couldn’t eat eggs?
Hi Samantha! You are absolutely correct; vegans don’t eat eggs! Way back when I wrote this post and for the first 3+ years of blogging, I was vegetarian which explains why a lot of my earlier recipes aren’t vegan. My About page (https://www.blissfulbasil.com/about/) and Facts page explain more about the progression of Blissful Basil and my lifestyle. I hope this helps clarify!