EGGS al FORNO for TWO
vicki
ingredients
- 2 miniature casserole dishes (6x4 inches)
- 4 eggs
- 1 tablespoon butter, softened
- Baguette (any variety), cut into 4 1-inch thick slices
- 3/4 cup Fontina or mild cheddar cheese, grated
- 2 tablespoons grated Parmesan
- 1/4 cup olive oil
- Salt and pepper
directions
- 1
Preheat the oven 500°F.
- 2
rub the inside of each mini-casserole dish with a portion of softened butter. 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 dish.
- 3
Place the two casserole dishes in the oven (you may 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.
Source: vicki
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