My Kind of Baked Eggs

WOW! It has been a long, long time since my last post!  Boy the time sure does fly by when you are busy!  Finally made some time to sit down and share this with you. So here it goes!

I fell in love with a dish from The Fat Hen in Ballard (Seattle) called Alla Boscaiola made with two eggs in tomato with sausage, mushroom & mozzarella.  This dish is served with a nice piece of crusty bread used for soaking up all the goodness.  I loved it so much I finally decided to replicate the dish at home.

Baked Eggs
So I have to tell you that we have an old electric stove that I think is slightly lopsided so it never heats the pans/pots evenly which drives me nuts but what can you do when you’re renting. LOL!  With that said decided to purchase my first pan from Anolon, a 12-inch French skillet (twin pack – 10′ & 12′) and was pleasantly surprised and mostly thrilled at how evenly the heat was distributed despite the stove being lopsided. Also so much easier to clean without the hassle, nothing sticks to the pan and it has now become one of my favorites to use. The Anolon pan’s do a perfect job with this dish and any dish I decide to cook.  Before I forget this was cooked stove top so there was no need to finish it off in the oven. 🙂

Here are the ingredients and directions to making this simple and amazing dish.


  • 2-3 links Sweet Italian Chicken Sausage or any you like (casing removed)
  • 26oz jar Marinara Sauce
  • 8 – 10 pieces of Mini Mozzarella Balls
  • 1 1/2 cup Mushrooms
  • 5 eggs
  • 1 clove Garlic finely chopped
  • 1 tablespoon olive oil
  • 1/2 tsp crushed red pepper
  • 1 tablespoon parsley (optional)


  • Place oil in pan using medium heat.
  • Add garlic and cook till slightly golden brown then add the sausage and crushed red pepper flakes. Once sausage is done toss in mushrooms, cook for 3-5 minutes until tender.
  • Pour in marinara sauce, mix well then add in the mini mozzarella balls, be sure they are evenly distributed in the skillet.  Turn the heat down and you can start to add the eggs.  Crack each egg individually.  I use a small bowl to do this part, then slowly add the egg(s) into the sauce. Be sure to allow for space in between each one.  Cover the skillet and cook for 7-8 minutes until eggs are cooked to your preference.  Top with parsley and serve with bread. Enjoy!


Disclosure: In exchange for a reduced registration rate to attend IFBC 2015 in Seattle, I agreed to write three blog posts of my choosing regarding the conference. Additionally, Anolon Gourmet Cookware offered a discount code for online products to attendees. This post is two of three. All photographs and opinions are my own.


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