Wholesome eggs aren't just
for breakfast as this incredible recipe proves!
Eggs Alfonso
- 4 (1/2-inch) slices Italian
bread
4 ounces sliced lean cooked ham
1 (15-ounce) can tomato sauce with diced tomato, onion, celery
and green pepper
1/2 teaspoon Italian seasoning, crushed
1/8 to 1/4 teaspoon garlic powder
Water
4 large eggs
1/4 cup shredded mozzarella cheese
- Toast bread. Top each
bread slice with 1-ounce of the ham. Set aside.
- In large saucepan or deep
skillet over medium heat, stir together tomato sauce and Italian
seasonings. Bring to boiling. Reduce heat to keep sauce gently
simmering.
- Meanwhile, in large saucepan
or deep skillet, bring 2 to 3-inches of water to boiling. Reduce
heat to keep water gently simmering. Break cold eggs, 1 at a
time, into custard cup or saucer or break several into bowl.
Holding dish close to waters surface, slip eggs, 1 by 1, into
water. Cook until whites are completely set and yolks begin to
thicken but are not hard, about 3 to 5 minutes.
- For each serving, spoon
1/4 of the sauce over each ham slice. Top each with an egg and
about 1 tablespoon of cheese.
Makes 4 servings.
Cooking Tips:
The eggs will take on more
flavor – and you'll need one less pan – if you poach
them in the sauce. Slip eggs into simmering sauce. Cover. Cook
until whites are completely set and yolks begin to thicken but
are not hard, about 7 to 8 minutes.
When poaching eggs add
some white wine vinegar to the water--this makes the white of
the egg contact. (Tip graciously provided by 7 Church
Street Guest House.)
Adapted Recipe provided
courtesy of the American Egg Board.
