Set on a rimmed baking sheet and bake until eggs are barely set.
The coconut meat is finely shredded and boiled with water to give coconut milk or cream depending on the ratio of water to shredded coconut, which also affects the fat content.
When ready to use, remove the sauce from the jar and continue with the next step below.
Ingredients of Baked Egg With Coconut Milk And Pasta Sauce
- Prepare 1 cup of bolognese sauce or any pasta sauce.
- Prepare 2 of eggs.
- It's 1/2 cup of grated parmesan cheese.
- It's 1/2 tbsp of olive oil.
- It's 1 tsp of dried Italian herbs or any herbs.
- You need 3 tbsp of coconut milk or cream optional.
- It's of seasoning.
- Prepare 1 dash of salt and pepper.
Baked Egg With Coconut Milk And Pasta Sauce instructions
- pour bolognese sauce on a baking tray then put 2 eggs in the middle.
- add seasoning then top with grated parmesan cheese.
- drizzle coconut milk and add dried Italian herbs and olive oil.
- bake at 200 C for 7 to 10 minute for a runny egg yolk or longer for a more set eggs.
- serving option baked cheesy eggs with toasted bread or cream cracker biscuit.
Toss cilantro in a small bowl with lime juice. For the cream sauce, she uses Coconut Milk Beverage from So Delicious. Meanwhile, make the coconut fettuccine sauce. In a high powdered blender or food processor, combine the coconut milk, cashews. lemon juice, nutritional yeast, garlic, salt and pepper. Process until the sauce is completely smooth and creamy.
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