{"id":621,"date":"2011-03-25T10:13:18","date_gmt":"2011-03-25T14:13:18","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=621"},"modified":"2011-03-25T10:46:41","modified_gmt":"2011-03-25T14:46:41","slug":"baked-eggs-and-pesto-salad","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2011\/03\/baked-eggs-and-pesto-salad\/","title":{"rendered":"Baked Eggs and Pesto Salad"},"content":{"rendered":"

Baked Eggs in Tomato-Parmesan Sauce<\/strong>
\nSource: Everyday Food, a few mods by Heather
\nServes: 4
\nTime: 40 minutes total<\/p>\n

1 tablespoon olive oil
\n4 garlic cloves, thinly sliced
\n1 teaspoon crushed dried rosemary
\n2 cans (15 ounces each) diced tomatoes in juice
\n1 can (15 ounces) crushed tomatoes
\n1\/4 cup grated Parmesan
\nCoarse salt and ground pepper
\n8 large eggs<\/p>\n

    \n
  1. Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.<\/li>\n
  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.<\/li>\n
  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.<\/li>\n<\/ol>\n

    Notes: You can use a 9×13 baking dish instead, if you don\u2019t want to do plated servings. For Lydia’s, we do it in enormous baking trays. Serve with a ladle. <\/em>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.<\/em><\/p>\n

    Pesto Salad<\/strong>
    \nSource: Heather
    \nServes: 6
    \nTime: 10 minutes total<\/p>\n

    1 bag baby spinach
    \n10 ounces frozen peas
    \n4\u20135 tablespoons prepared basil pesto
    \nToasted pignoli (pine nuts) (optional)
    \nParmesan, grated (optional)<\/p>\n

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

      Note: Also great with addition of cooked, cooled bowtie pasta (will require additional pesto).<\/em><\/p>\n

      These recipes serve 4\u20136; here’s a<\/strong> link to instructions for cooking this dish at Lydia’s, for 30+.<\/strong>
      \n<\/em><\/a>
      \n\u2014Prepared by Heather at St. Lydia’s on March 13
      \n<\/em><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/621"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=621"}],"version-history":[{"count":4,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/621\/revisions"}],"predecessor-version":[{"id":623,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/621\/revisions\/623"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}