Baked Italian Eggs with Air Fried Bacon

Baked Italian Eggs with Air Fried Bacon

40 mins total time

25 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • 1 tbsp olive oil
  • 1 clove garlic

    crushed

  • 2 cups (16 fl oz) canned crushed tomatoes
  • 6 basil leaves

    coarsely chopped

  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 4 slices bacon
  • 4 large eggs
  • ½ cup (1¾ oz) shredded mozzarella cheese
  • ⅓ cup (¾ oz) grated parmesan cheese
  • 3 tbsp milk

To serve:

  • 2 tbsp coarsely chopped flat-leaf parsley
  • 8 slices baguette

    toasted

Instructions

  • 1Heat the oil in a small saucepan over medium heat. Add the garlic and cook, stirring for 1 minute until fragrant.
  • 2Add the crushed tomatoes. Bring to a boil. Cook, stirring often for 5 minutes until the sauce reduces and thickens slightly. Remove from the heat and stir in the basil. Season with salt and pepper.
  • 3Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/8 minutes and press start. Line the roasting pan with parchment paper.
  • 4Cut the bacon crosswise into ½-inch thick batons and place in the AIR FRY basket.
  • 5Once preheated, place the basket into the AIR FRY position and insert the roasting pan in a lower rack position to catch the drips from the bacon. Cook for 8 minutes until the bacon is just crisp. Set aside.
  • 6Spoon 1/3 cup of the sauce into the base of four, 5-inch lightly greased individual gratin dishes.
  • 7Crack one egg over the sauce into each gratin dish. Sprinkle with the mozzarella and Parmesan. Spoon 2 teaspoons of the milk over the cheese in each gratin dish.
  • 8Insert the wire rack into the middle shelf position. Preheat the oven. Select, BAKE/CONVECTION/375°F/9 minutes.
  • 9Once preheated, place the gratin dishes into the oven on the wire rack and bake for 9 minutes until the egg is almost cooked to your liking.
  • 10Put the bacon back into the oven in the top shelf position to reheat. Select BROIL/ HIGH/1 minute.
  • 11Remove the bacon from the oven and spoon it evenly over the four gratins. Sprinkle with the chopped parsley, season with pepper and serve with the toasted baguette.

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