Baked Eggs in Marinara

Whitney needs her protein in the morning.  She'll frequently request this for breakfast because she absolutely loves it.  It's so simple, and so good!  Usually I assemble the eggs and sauce, and she makes the toast.  You can use whichever variety of marinara sauce you like, purchased or homemade. I found and love Mezzetta's Napa Valley Homemade Style Marinara at Kroger.  The sauce keeps well in the fridge for 1-2 weeks, but remember, you can freeze leftover sauce if you prefer... place 1/2 cup in zipper-top bags and place flat on a cookie sheet; it's easier to store in the freezer when they freeze flat! 

Per ramekin:
1 tsp olive oil
1/2 cup good-quality, jarred marinara sauce
1 large egg
Salt & freshly cracked pepper
other optional ingredients: basil leaves, chopped lean ham, grated Parmesan
Serve with:
slice of crusty, toasted bread

Preheat oven to 400F. Drizzle olive oil into bottom of ramekins. (To keep the sauce from splattering in your oven you can place the ramekins on a cookie sheet.)  Spoon 1/2 cup sauce into each ramekin. Crack an egg into each ramekin and then add any optional ingredients.  Sprinkle with salt and pepper.  Bake until egg white is just opaque... yolks should still be soft.  (If you like your yolks solid, use a knife to break it apart a little before cooking.)  Bake about 15 minutes or until set to your liking.  Serve with toast.