Wholesome, economical eggs aren't just for breakfast, try serving your family this delicious dish for supper tonight.
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
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.
- 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: www.7churchstreet.co.za.)
Adapted Recipe provided courtesy of the American Egg Board.