Eggs Italiano | A Delicious and Hearty Breakfast!
Prep time
Cook time
Total time
If you love Eggs Benedict and the flavors of Italy, then you'll love this dish. The pesto and marinara add tons of fresh flavor and moisture, while the egg and cheese are salty, savory and satisfying.
Serves: 3
  • 1 8" ciabatta loaf
  • 3 tablespoons olive oil
  • 3 medium eggs
  • 6 tablespoons marinara sauce
  • 6 tablespoons pesto sauce
  • ¼ cup Parmesan cheese fresh basil
  • 3 tablespoon finely sliced basil leaves
  • 1 tablespoon finely chopped chives
  • Salt and pepper
  1. Preheat oven to broil.
  2. Slice the ciabatta in half horizontally and then vertically into three pieces. This should make six pieces approximately the same size.
  3. Lay the ciabatta cut side up on a baking pan and brush each piece with a little olive oil. Broil for two to three minutes or until lightly browned. Remove from the oven and set aside to cool for five minutes.
  4. Turn the oven down to 425 degrees F.
  5. Spread the three bottom halves of bread with two tablespoons pesto and place on a serving dish.
  6. Liberally spray a muffin top baking pan with nonstick cooking spray and crack an egg into each cup. Sprinkle with a little salt and pepper.
  7. Bake the eggs for 8 to 10 minutes or until the whites are set to your liking.
  8. Remove the eggs from the oven and use a flexible spatula to carefully remove them from the pan.
  9. Place each egg on top of the pesto.
  10. Spoon two tablespoons of marinara sauce over each egg and sprinkle with the basil, Parmesan cheese and chives.
  11. Serve each egg with the top half of the bread for dipping.
Recipe by Moms Need To Know ™ at