Restaurants›Felice 15 Gold›Uova Al Forno* Recipe

Uova Al Forno* Recipe

Inspired by Felice 15 Gold
Time35m
Serves2

two baked eggs, sweet Italian sausage, porcini mushrooms, buffalo mozzarella, truffle oil, tomato sauce, toasted bread

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Ingredients

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Sauce & Base

Protein & Mushrooms

Eggs & Cheese

Finishing & Bread

Method

Sauce & Base

1

Preheat the oven to 375°F (190°C).

2

Prepare tomato sauce

Heat 1 tbs olive oil in a small skillet over medium heat. Add 1 minced garlic clove and cook until fragrant (about 30 seconds). Pour in 1 cup tomato passata, add 1 tsp salt, 1 tsp sugar (if using), and 3 torn basil leaves. Simmer gently 6–8 minutes until slightly thickened. Taste and adjust seasoning.

Protein & Mushrooms

3

Cook sausage

In a separate medium skillet, melt 1 tbs butter over medium heat. Add the 6 oz removed-sausage meat, breaking it up with a spoon. Cook 4–6 minutes until browned and cooked through.

4

Sauté porcini

Add 1 cup sliced porcini to the skillet with the sausage. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté together 3–4 minutes until mushrooms are tender and any released liquid has evaporated. Remove from heat.

Assemble & Bake

5

Assemble ramekins

Lightly oil two individual ovenproof ramekins or one small gratin dish. Spoon an even layer of the tomato sauce into the bottom (about 2–3 tbs per ramekin). Divide the sausage and porcini mixture between the dishes, creating a small well in the center for each egg.

6

Add eggs and cheese

Gently crack one large egg into each well (or both into the gratin dish). Tear the 2 oz buffalo mozzarella into small pieces and distribute evenly over/around the eggs. Sprinkle the optional 1 tbs grated Parmesan over the top if using.

7

Bake

Place ramekins on a baking sheet and bake in the preheated 375°F (190°C) oven for 10–14 minutes, until the egg whites are set but yolks remain slightly runny (bake longer for firmer yolks). Total time depends on oven and dish size—start checking at 10 minutes.

Finishing & Bread

8

Toast bread

While the eggs bake, brush the 2 slices of rustic bread with 1 tsp olive oil and toast in a 350°F (175°C) oven or in a skillet until golden and crisp (about 4–6 minutes).

9

Finish and serve

Remove ramekins from oven. Drizzle each with 1/4 tsp truffle oil (total 1/2 tsp) and, if using, a pinch of lemon zest. Sprinkle with chopped fresh thyme or parsley. Serve immediately with the toasted bread for dipping into the yolk.