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Eggs with Sauce are eggs that are baked in a shallow dish or ramekin with a bit of cream and a small amount of thick sauce. The eggs are the biggest ingredient, and without the baking, they won't get cooked. These are quickly prepared as part of breakfast or as a snack.

Don't forget the cream! It helps to avoid burning the eggs. (Pic4)

This seems to be the main group of baked eggs recipes, but essentially they are all variations on the same theme.

Tomato sauce seems to be the most common sauce for this type of baked eggs.

Pic1: baked eggs with tomato sauce
Pic2: looks yummy

• Preheat oven to 350 ºF
• Fry the onions in some oil until soft.
• Add the chopped tomatoes.
• Stew until the tomatoes start thickening.
• Optional:
  • Stir in 1/4 tsp. fresh rosemary leaves or Provençal herbs. Don’t overdo it.
• Remove from the heat.
• Add 1 tbsp. cream to each ramekin, 2 tbsp. for wide ramekins.
  Don't forget the cream! It helps to avoid burning the egg. (Pic4)
• Break 2 eggs in the cream.
• Carefully spoon the tomato sauce in a line between the yolks.
• Sprinkle cheese and parsley on top.
• Bake 5 to 10 minutes.
• Remove when the whites are nearly set and the yolks still runny.
  Do not wait any longer because the eggs will continue to cook after being removed from the oven.
• Serve immediately.
  Don’t forget that the ramekins are hot—put them on a plate before serving them.

This recipe is nearly identical to the previous one, just a different sauce.

Pic3: baked eggs with spinach sauce — internet picture
Pic4: This is why you should not forget the cream — NOT an internet picture

• Preheat oven to 350 °F.
• Core and chop the tomato.
• Sauté the tomato, spinach and garlic in olive oil. Add S&P, seasoning to taste.
• Cook for 3 to 5 minutes until the sauce thickens.
• Add 1 tbsp. cream to each ramekin, 2 tbsp. for wide ramekins.
  Don't forget the cream! It helps to avoid burning the egg. (Pic4)
• Break 2 eggs in the cream.
• Carefully spoon the tomato sauce in a line between the yolks.
• Sprinkle the cheese and parsley on top.
• Bake 5 to 10 minutes.
• Remove when the whites are nearly set and the yolks still runny.
  Do not wait any longer because the eggs will continue to cook after being removed from the oven.
• Serve immediately.
  Don’t forget that the ramekins are hot—put them on a plate before serving them.

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