Parmesan and Tomato Baked Eggs

You all. Pistacia Vera. You might not know about it because you don’t live here but sweet heaven’s sake. Lord have mercy. Whatever else I can say to make you understand what they are capable of – I’ll say it.

Let’s get our comparison on: You go to the store and you’re in the panty hose section.  (just hang with me, I’ll get there.)

Okay you’re in the panty hose section and you see that you can buy target brand sucker-in-ers or you can by Spanx.  Clearly, the Spanx are like 87 dollars more but they also work 87 times better.

You buy the spanx because the margin of confidence is worth the money, and you also do the whole “I will wear these every day for 87 days straight, so these cost 1 dollar per day to feel awesome about myself.” Way to go girl, get your rationalizing shopping face on.

Pistacia Vera is the spanx of all bakeries. The best. You can by kroger brand croissants, and be sad that they taste like cardboard.  OR you can go to PV and feel like you’ve eaten a croissant blessed by the pope.


Same amount of calories here people, only one tastes like it’s worth it, and the other makes you feel really bad about eating it, and sad that you cheaped out and didn’t buy spanx.

So, the point is that PV makes these baked eggs. Which, typically I don’t order anywhere because the margin for mess up is huge. From runny whites to over cooked yolks, finding the right oven temperature to depth of dish is near impossible.


I’m not even going to pretend that these parmesan and tomato baked eggs I’ve put together are anywhere near Pistacia Vera level.  I will say that you can make these, and then understand that this is the target version (really good) and you’ll imagine what heaven the PV version is.  You also, could go to Pistacia Vera.

Just sayin’…


Parmesan and Tomato Baked Eggs

By Whitney, September 23, 2013

Parmesan and Tomato Baked Eggs



Preheat the oven to 350 degrees and set 4 ovenproof ramekins on a baking sheet.  In a saucepan, heat the oil over medium heat and add the garlic and thyme.  Cook for 2 minutes, until just softened.  Add tomatoes, half the parmesan, salt and pepper and simmer for 5 minutes. In the bottom of the ramekins, spoon (halfway to the top) the tomatoes. Crack 2 eggs over the tomatoes in each ramekin.  Top with a little more tomato and fresh parmesan.  Bake for 20-25 minutes, until the whites are set but the yolks are still runny.  Serve with croissants.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

3 Responses to Parmesan and Tomato Baked Eggs

  1. Oh man! I am so glad I found your blog! Simi led me here and wowza, this is great. I’m also a food blogger living here in Columbus, so yeah, PV and I are good friends. I’m always so afraid to even attempt anything they make though because I think I’ll feel like a huge failure! Ha! But you know what? You’re so right–even the Target version of PV has to be amazing. Trying this soon!


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