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Creamy Egg Marinara Breakfast Dip

 
One serving costs about $2.21

$2.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 super bowl morning meal,brunch,breakfast
spoonacular Score:55%

Spoonacular Score: 55%

 

Creamy Egg Marinara Breakfast Dip might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 639 calories, 22g of protein, and 40g of fat each. For $2.21 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of rosemary, eggs, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Super Bowl. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Breakfast Egg Muffins, Vegetarian Breakfast Egg Burritos, and California Breakfast Wrap (Avocado, Egg, Bacon & More!) for similar recipes.

Ingredients

Servings:
8 cups
8 cups arugula
arugula
1
1  baguette
baguette
0.25 cups
0.25 cups basil
basil
5 Tbsps
5 Tbsps butter
butter
28 oz
28 oz whole canned tomatoes
whole canned tomatoes
0.25 tsps
0.25 tsps crushed crushed red pepper
crushed crushed red pepper
7
7  eggs
eggs
2
2  garlic cloves
garlic cloves
0.25 cups
0.25 cups olive oil
olive oil
1
1  onion
onion
0.25 cups
0.25 cups parmesan cheese
parmesan cheese
2 Tbsps
2 Tbsps parmesan cheese
parmesan cheese
1 small sprig
1 small sprig rosemary
rosemary
some
some black salt and pepper
black salt and pepper
some
some black salt and pepper
black salt and pepper
2 sprigs
2 sprigs thyme
thyme
8 cups arugula
8 cups
arugula
1  baguette
1
baguette
0.25 cups basil
0.25 cups
basil
5 Tbsps butter
5 Tbsps
butter
28 oz whole canned tomatoes
28 oz
whole canned tomatoes
0.25 tsps crushed crushed red pepper
0.25 tsps
crushed crushed red pepper
7  eggs
7
eggs
2  garlic cloves
2
garlic cloves
0.25 cups olive oil
0.25 cups
olive oil
1  onion
1
onion
0.25 cups parmesan cheese
0.25 cups
parmesan cheese
2 Tbsps parmesan cheese
2 Tbsps
parmesan cheese
1 small sprig rosemary
1 small sprig
rosemary
some black salt and pepper
some
black salt and pepper
some black salt and pepper
some
black salt and pepper
2 sprigs thyme
2 sprigs
thyme

Equipment

immersion blender
immersion blender
baking pan
baking pan
sauce pan
sauce pan
oven
oven
immersion blender
immersion blender
baking pan
baking pan
sauce pan
sauce pan
oven
oven


Instructions

  1. To make the tomato sauce: Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.
  2. Bring to simmer.
  3. Reduce heat to low and continue simmering for 45 minutes.
  4. Stir occasionally.
  5. Remove from heat and take out the onion, and sprigs of rosemary and thyme.
  6. Seth doesnt like chunks of tomato, so we use an immersion blender to puree the sauce.
  7. Add crushed red pepper if desired.
  8. I like doing this step the night before and refrigerating the sauce until I need it the next day.
  9. To prepare the dip: Heat oven to 350.
  10. In a baking dish, layer the arugula and place the slices of garlic over the arugula.
  11. Put half the sauce over that.
  12. Break the eggs into the sauce.
  13. Cover with remaining sauce.
  14. Sprinkle with parmesan cheese.
  15. Bake for about 24 minutes.
  16. The whites should be set, and the yolk should still be runny.
  17. When done, scatter the basil on top.
  18. We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.
  19. Baguette dippers: Brush the olive oil on baguette slices.
  20. Sprinkle the salt, freshly ground black pepper, and Parmesan cheese.
  21. Bake at 350 for 10 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.21
Ingredient
2 cups arugula
1 baguette
¼ cups basil
5 tablespoons butter
28 ounces whole canned tomatoes
¼ teaspoons crushed crushed red pepper
7 eggs
2 garlic cloves
¼ cups olive oil
1 onion
¼ cups parmesan cheese
2 tablespoons parmesan cheese
1 small sprig rosemary
2 sprigs thyme
Price
$0.57
$2.14
$0.24
$0.60
$1.70
$0.03
$1.68
$0.13
$0.64
$0.24
$0.53
$0.21
$0.01
$0.11
$8.83

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
639 Calories
22g Protein
40g Total Fat
50g Carbs
18% Health Score
Limit These
Calories
639
32%

Fat
40g
62%

  Saturated Fat
15g
96%

Carbohydrates
50g
17%

  Sugar
11g
12%

Cholesterol
330mg
110%

Sodium
1413mg
61%

Get Enough Of These
Protein
22g
45%

Selenium
44µg
63%

Folate
198µg
50%

Vitamin B2
0.7mg
41%

Manganese
0.8mg
40%

Vitamin E
5mg
40%

Vitamin K
38µg
37%

Phosphorus
362mg
36%

Iron
6mg
35%

Vitamin A
1726IU
35%

Vitamin B1
0.5mg
33%

Calcium
297mg
30%

Copper
0.57mg
29%

Vitamin C
23mg
28%

Vitamin B3
5mg
27%

Vitamin B6
0.53mg
27%

Fiber
6g
25%

Potassium
862mg
25%

Vitamin B5
2mg
21%

Magnesium
79mg
20%

Zinc
2mg
16%

Vitamin B12
0.82µg
14%

Vitamin D
1µg
12%

covered percent of daily need

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