My recipe for Creamy Orzo, Sweet Corn and Basil with Baked Eggs is an excellent weeknight dish, packed full of flavor with fresh sweet corn, basil, tomatoes and topped with soft baked eggs.
I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.
Today I’m entering another recipe contest– this week is full of contest entries! Earlier this week, I shared my recipe for Chocolate Chip Cookies Sweetened with White Grape Juice Reduction, for a Welch’s product contest. Today’s contest is sponsored by Davidson’s Safest Choice Eggs and The Recipe Redux!
Davidson’s Safest Choice Eggs are pasteurized in an all-natural warm water bath, so they taste great and are safe to eat, even under cooked. By pasteurizing the eggs, it eliminates the risk of Salmonella in eggs without changing the nutrition and flavor. You can feel safe enjoying raw or gently cooked eggs. Most eggs sold in cartons are actually not pasteurized. Pasteurized = Peace of Mind!
The pasteurization process for eggs uses heat to destroy bacteria and viruses. They submerge the eggs in a warm water bath at an exact temperature to destroy bacteria, without cooking the egg. After pasteurization, the eggs are sealed with a food-grade wax coating to prevent contamination and preserve freshness. Pasteurized eggs are great for those with compromised immune systems, young children, and the elderly.
Especially if you like your eggs SUPER runny, like I do! The chance of getting sick from under cooked eggs is completely diminished, when you use a pasteurized egg.
For my first entry in this egg contest, I decided to create a creamy, tomato-y orzo pasta dish combined with corn, basil, cheese, and topped with baked eggs. The trick to baking the eggs is to make a little well in the casserole dish, spoon some of the tomato sauce in, and crack the egg into the well. This gives the eggs a little liquid to cook in.
After I photographed this recipe, I most definitely ate all three eggs off the top of the dish. Oops. I’m a sucker for runny eggs!
Here’s the recipe:
- 1/2 pound orzo pasta
- 1 tsp olive oil
- 1/2 yellow onion, diced
- 2 tsp minced garlic
- Kosher salt and black pepper
- 1 ear corn
- 1/2 tsp red pepper flakes, or to taste
- 1 14oz can of crushed tomatoes
- 1/2 cup half and half
- 1/4 cup grated parmesan
- 6-7 fresh basil leaves, slivered
- 1/2 cup shredded Romano
- 3-5 Davidson's Safest Choice Pasteurized Shell Eggs
- Preheat your oven to 400 F. Spray a 9x13 baking dish with cooking spray.
- Cook the orzo pasta according to directions on the box. Drain and set aside.
- In a large saucepan, heat the olive oil. Saute the onions, garlic, corn, red pepper flakes, salt and pepper (to taste) until the onions are almost caramelized.
- Add 75% of the can of tomato sauce (set aside the rest), half and half, parmesan, and basil. Add the orzo and stir to combine.
- Pour into a 9x13 baking dish. With a spoon, create wells for the eggs-- spoon a little tomato sauce into each well and crack a whole egg into each one. Use as many as you want-- preferably 1 egg for each diner. Top with the shredded romano cheese.
- Bake at 400 F for 30 minutes, or until the eggs set (they'll stop jiggling when shaken).
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