For years, I have made a killer homemade chili sauce. There’s something about the flavor that just grabs me and won’t let go. It’s similar to the flavor of bottled Heinz chili sauce, which can be substituted. My usual recipe was to dump a bunch of chili sauce in a skillet, poach the eggs on top, and melt the cheese over them.
A couple of weeks ago, I was watching one of my regular shows, Chef on a Shoestring on the CBS Saturday Early Show. Chef Michael Schwartz of Miami made Roasted Double Yolk Eggs with Tomato and Asiago. I thought that was a really neat and quick way to bake eggs. I have certainly simplified that recipe. It was very good!!!
Serves 4
1/3 cup chili sauce
8 eggs
1/4 pound extra sharp cheddar cheese, shredded (about 1 cup)
1. Preheat oven to 450°F.
2. Lightly coat four 6-ounce custard cups with canola oil spray.
3. Put a heaping tablespoon of chili sauce in each cup.
4. Crack two eggs into each cup.
5. Put a good handful, (about a ¼ cup), of cheese on top to cover completely.
6. Put the cups on a baking sheet and set on the middle rack of the oven.
7. Bake until the cheese is melted and lightly browned, 12 to 15 minutes.
8. Remove from oven and set aside for five minutes before serving.
9. While the eggs are setting, toast some whole grain bread, English muffins or bagels to serve with the egg cups.
10. Put the cups on a large ovenproof plate to serve with toast and fresh fruit on the side – citrus wedges, melon slices, grapes or sliced apples.
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