Some days I wake up and cereal just won’t cut it. I need hot food. And as much as I love oatmeal (and I do), a gal needs variety. This, friends, is fabulous, hot-food-for-breakfast variety!
I’m not the first to make this, but it did come about in my kitchen as a result of limited, on-hand ingredients. And now it’s somewhat of a staple. Here’s what you’ll need…
Marinara Sauce, French Bread, Eggs, Parmesan Cheese and Fresh Basil.
Place the marinara in a saucepan, wide enough to give the eggs some breathing room (as they’ll “poach” in the marinara). With the lid on, heat the marinara to a simmer.
While the marinara heats, cut the bread into 1-inch slices and toast. You may, of course, use any bread you like (or have on hand). I like French bread because it retains some softness after toasting.
Crack each egg (separately) into a small dish, then slip into the simmering marinara. Be sure to give each egg enough room to cook. Replace lid and cook on low heat (simmer).
While the eggs cook, grate your cheese…
and chop the basil…
Check the eggs. The whites should be cooking up nicely. At this point, spoon some sauce over the yolks and replace the lid. Cook for a few minutes more, or until your desired level of doneness. Yes, my stove-top is splattered in this photo. Don’t judge, y’all.
Now it’s time to put it all together. Place each slice of toast on a plate.
With a large spoon, ladle one egg atop toast slice, and spread extra sauce over. Sprinkle with cheese…
Garnish with chopped basil and eat!
This is really hearty, really quick, and really good. Use as much or as little cheese as you like. Please do use a good amount of basil. It adds a lovely freshness to the dish and it’s pretty! For the record, sometimes I butter the toasted bread, sometimes I don’t. When I don’t, it isn’t missed. This is simple food at its best. Give it a try!
Here’s the printable…
| Breakfast Italiano! |
- Marinara Sauce (1/2 to 3/4 c. per person)
- 2 Eggs (1 per person)
- French Bread (1 1-inch Slice per person)
- Parmesan Cheese (as much or as little as you prefer)
- Fresh Basil (1 T., chopped, per serving)
- Place the marinara in a saucepan, wide enough to give the eggs some breathing room (as they’ll “poach” in the marinara). With the lid on, heat the marinara to a simmer.
- While the marinara heats, cut the bread into 1-inch slices and toast. You may, of course, use any bread you like (or have on hand). I like French bread because it retains some softness after toasting.
- Crack each egg (separately) into a small dish, then slip into the simmering marinara. Be sure to give each egg enough room to cook. Replace lid and cook on low heat (simmer).
- While the eggs cook, grate the cheese and chop the basil.
- Check the eggs. The whites should be cooking up nicely. At this point, spoon some sauce over the yolks and replace the lid. Cook for a few minutes more, or until desired level of doneness.
- Now it’s time to put it all together. Place 1 slice of toast on a plate. With a large spoon, ladle one egg atop toast slice, and spread extra sauce over. Sprinkle with cheese and garnish with basil.
- Mangia!