Main Course, Second Course, Video Recipes


Baked Eggs with Gorgonzola PDO, Tomato and Toast


  • 100 g Gorgonzola PDO
  • 2 eggs
  • 200 g tomato sauce (diced tomatoes)
  • 1 garlic clove
  • 2 slices bread
  • evo oil
  • salt
  • pepper
  • basil


  1. In a saucepan, heat a clove of garlic with a drizzle of evo oil.
  2. Pour the tomato puree, stir well and season with salt and pepper.
  3. Add a few basil leaves and cook over medium heat until the sauce reduced.
  4. Pour the sauce into a baking tray, add two eggs, the Gorgonzola PDO, a drizzle of oil, salt and pepper and cook in a preheated oven to 180° for 10/15 minutes.
  5. In the meantime, brown the slices of bread with a drizzle of evo oil.
  6. Serve the lukewarm eggs garnished with fresh basil and accompany them with toasted bread.