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Creamy Orzo, Sweet Corn, and Basil with Baked Eggs Recipe

This creamy orzo, sweet corn, and basil with baked eggs recipe is an excellent weeknight dish. Packed full of flavor with fresh sweet corn, basil, tomatoes and topped with soft baked eggs. Recipe courtesy Emily of Zen and Spice.

Servings: 5

Active time: 15 minutes

Total time:


  • 1/2 lb orzo pasta
  • 1 tsp olive oil
  • 1/2 yellow onion, diced
  • 2 tsp garlic, minced
  • kernels from 1 ear corn
  • 1/2 tsp red pepper flakes
  • kosher salt to taste
  • black pepper to taste
  • 1 14 oz can crushed tomatoes
  • 1/2 c half and half
  • 1/4 c Parmesan cheese, grated
  • 7 fresh basil leaves, slivered
  • 5 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c Romano cheese, shredded


  1. Preheat oven to 400°F. Spray a 9x13 baking dish with cooking spray.
  2. Cook orzo pasta according to directions on box. Drain and set aside.
  3. Heat olive oil in large saucepan. Sauté the onions, garlic, corn, red pepper flakes, salt, and pepper until onions are almost caramelized
  4. Add 3/4 can of tomatoes, half and half, Parmesan, basil, and orzo; stir to combine.
  5. Pour into baking dish. Create wells for eggs; spoon some tomatoes and crack egg into each well. Top with shredded Romano cheese. Bake for 30 minutes or until eggs are set.

Nutrition Facts

Serving Size (1/5 of recipe)
Total Servings 5

Amount Per Serving:

Nutrition Category Amount
Calories 400
Calories from Fat 130
Total Fat 14g (22% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 450mg (19% DV)
49g (16% DV)
Dietary Fiber 4g (16% DV)
Sugars 7g
Protein 22g
Vitamin A 10%
Vitamin C 20%
Calcium 30%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.