This breakfast is inspired by a dish I've had at one of my favorite NYC brunch spots, Supper. OK, inspired is probably not the best adjective to describe this recipe... copied is probably a better word. Seriously though, if you love marinara sauce, parmigiano reggiano cheese, and eggs this recipe is for you.

INGREDIENTS

• 2 Eggs
• 2oz Parmigiano Reggiano Cheese
• 1 Cup Marinara Sauce
• Butter
• 2 Leaves of Fresh Basil (optional for garnish)
• Kosher Salt
• Fresh Cracked Pepper
• EVOO

Start by preheating the oven to 350° and begin greasing the ramekins with butter for the eggs. Once the ramekins have been greased crack two eggs into each one. Sprinkle with salt and pepper. Once the oven has reached temperature, put the ramekins in the oven and bake until whites are just set but yolks are still runny, 14 to 16 minutes.

While the eggs are baking, heat up the marinara sauce on the stove in a small saucepan. I often make my own marinara sauce from scratch in the winter, and that leftover sauce is great for this recipe. If you haven't made your own marinara sauce though, I would highly recommend the Rao's brand of jarred marinara sauce. It *might* even be better than my own recipe for marinara sauce.

Once the egg has finished cooking, slide a butter knife in between the edge of the ramekin and the cooked egg to help free it. Flipping the ramekin upside-down while holding it with an over mitt might be necessary to help extract the egg. You should try to do this ASAP as the yolk will continue to cook if you leave the eggs inside the ramekins. Once the eggs have been extracted, spoon about 1/2 the heated marinara sauce onto a place or shallow bowl. Please the baked eggs on top and add the remainder of the marinara sauce. Grate a healthy dose of the parmigiano cheese on top and garnish with the fresh chopped basil. At this point all that's needed to finish is adding additional salt and pepper to taste, and perhaps a bit of EVOO on top as well.