A while back we had the best brunch ever at Communal and I have never been able to get that delicious baked egg off of my brain ever since. I have no clue how they make theirs and trust, it is amazeballs, but I have to be a little prideful here and tell you that this version is delicious!!!
I have to owe over half of the savory, meltaliciousness (it’s totally a word… in my head) to the pork sausage. If I could I would force every single one of you to go order some from Christiansen Farm. That’s the only place to get it and trust me, you’ll never regret it. It’s a maple sage sausage… oh gosh, let’s have a moment of peace… done? Dang that stuff it good. I can literally smell and taste it right now as I type. It’s unreal.
Ok, I’m getting off course, the point is, this dish is awesome and if you would like your awesomeness to increase, here’s how…
In order for your awesomeness to increase you need to make this baked egg. It’s really not as difficult as I’m sure you’re worried it will be. In fact, I say make the sauce the night before, throw it in your old Glad tupperware and come morning, just fill your baking dishes, crack the egg on top and bake away. This is especially a great idea if you are going to have company in town. I say wake up before them, like 15 minutes is all, throw this in the oven and then go ahead and let them believe that you really slaved away in the kitchen for them. In fact, you should probably be wearing an apron and have a few splatters all over the stove top. Yeah, that’s what you should do. Look all authentic. 😉
Oh, and before I forget, it’s all about the crusty bread or toast with this dish. Trust me. I ended up using the bread as my utensil. It’s just meant to be. Doer manure.
- 14 Tomatoes, quartered (You should end up with 3-4 Cups of pureed tomatoes)
- Small handful (4-6 leaves) Fresh Basil, Chopped
- 1 clove Garlic, minced
- ½ Teaspoon Fresh Sage, Minced
- ¼ Lb Christiansen Farm Maple Sage Sausage (the bomb diggity)
- 1 Small-Medium Carrot, finely grated
- 2 Tablespoons Cream Cheese
- 2Tablespoons-1/4 Cup Cup Heavy Cream
- Salt and Pepper to taste
- 4-6 Eggs
- Cheese if desired (mozzarella is good)
- Crusty Bread or toast
- Place the tomatoes on a baking sheet and drizzle with olive oil, salt, pepper, basil, and garlic. Roast in the oven at 425 for 30 minutes. Remove and let cool slightly.
- Place the tomatoes in a blender and puree. Set aside.
- Heat a large sauce pot over medium heat and add the sausage. Cook until done through, about 6-8 minutes. Remove the meat to a dish and leave the grease in the pot. Add the sage and carrot and cook for 2-3 minutes. Add the meat, tomatoes and cream cheese to the pot and continue to cook until the cream cheese is completely melted. Add the heavy cream and salt and pepper to taste.
- Place the sauce in small baking ramekins or dishes. Crack an egg on top and place in a 400 degree oven for 14-16 minutes or until the egg is cooked, but not a hard yolk.
- Let cool slightly and enjoy!