Tomato Poached Eggs

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.

 

Tomato Poached Eggs

Tomato Poached Eggs
Ingredients
1 (3 to 4-oz.) pkg. diced pancetta (in our Deli)
1 (10-oz.) pkg. Raley’s Chefs’ Menu Sun-Dried Tomato with Fresh Garlic Sauce
4 eggs
2 tbsp. grated Parmesan cheese
Freshly ground pepper to taste
2 tbsp. snipped fresh basil
Toasted Pugliese bread (in our Bakery) or soft polenta
Directions

Prep: 10 minutes  Cook: 20 minutes  Serves: 4

1. Cook pancetta in a large skillet over medium-high heat for 5 minutes or until crisp; drain excess fat. Stir in tomato sauce and bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.

2. Carefully crack eggs into tomato sauce. Sprinkle with Parmesan and pepper and cover skillet. Cook for 5 minutes or until eggs are cooked to your liking.

3. Sprinkle with basil, then spoon eggs and sauce over bread or polenta.
 

Nutritional Information:
Nutrition per serving: 271 calories, 15 g protein, 14 g total fat (6 g sat.),
19 g carbohydrate, 1 g fiber, 1 g sugar, 216 mg cholesterol, 684 mg sodium, 7 points

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