s POACHED EGGS RECIPE IN TOMATO SAUCE ON TOAST ****
s 
|
s POACHED EGGS RECIPE IN TOMATO SAUCE ON TOAST ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 6-21-15 very good. i used classico florentine spinach and cheese pasta sauce and cooked it a little more until the eggs were firm and served on toasted english muffins *** Yield: 4 servingsTotal Time: 30 min The important part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for too long to check email, and what you will have is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and you'll get egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect. You can add so many other ingredients to it to hearty-it-up. I've seen versions with kale, chickpeas, and ground chicken. Ingredients: two - 14 oz. cans of crushed tomatoes or your favorite tomato sauce 4 large eggs 3 Tablespoons butter 1 small onion, minced 3 cloves garlic, minced 1 Tablespoon Worcestershire sauce 1/4 teaspoon cumin 1/2 teaspoon sugar 1/4 cup chopped parsley additional salt and pepper to taste grilled bread or toast (for gluten free serve with gluten free bread) Directions: Heat large saucepan on medium heat. Melt butter, then cook onions and garlic till soft. Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low. Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally. Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny. Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Serve warm. Recipe Source: WhiteOnRiceCouple.com. Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste. Read more at http://whiteonricecouple.com/recipes/poached- This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||