Tomato Poached Eggs

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Spring 2015

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Tomato Poached Eggs

Tomato Poached Eggs
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

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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