Go Back

Baked Eggs

Baked eggs with bacon, cheese and ramps. Bubbling tomato sauce with soft baked eggs nestled inside.
Course Brunch
Cuisine Italian
Level Intermediate
Main Ingredient Egg, Pork
Diet Gluten-Free, Low Sugar, Low-Carb


  • 2 strips thick-cut bacon sliced into 1/4-inch strips
  • 5 ramps bulbs minced , leaves chopped
  • ½ can stewed tomatoes chopped
  • salt to taste
  • honey to taste
  • 2 large eggs
  • 1 handful parsley stems removed and chopped
  • ricotta insalata or other salty cheese


  • Preheat your broiler.
  • Add the bacon to a small oven safe pan and fry over medium heat until some oil renders out.
  • Add the white part of the ramps and sauce until soft and fragrant. Add the ramp leaves and fry until they are just wilted. 
  • Add the tomatoes and season to taste with salt and pepper. If it's too tangy, you can add honey or sugar to balance the acidity out.
  • Use a spoon to make wells in the tomato sauce and then break and egg into each divot. Crumble some ricotta insalata on top. 
  • When you see the bottoms of the eggs start to turn white, transfer the pan to the oven. Broil directly under the heating element for about a minute, or until the eggs are cooked to your liking.
  • Garnish your baked eggs with the chopped parsley and serve with toast.