Ingredients for Florence's Eggs Italiano
- 1 cup leftover spaghetti sauce
- 2 large eggs
- Romano Cheese
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How to Make Florence's Eggs Italiano
- Heat 1 cup of leftover spaghetti sauce in a medium skillet over medium-low heat.
- **For Scrambled Eggs:** Whisk 2 large eggs with a pinch of salt and pepper. Pour into the heated sauce and cook, gently stirring, until the eggs are set but still slightly moist, about 3-5 minutes.
- **For Baked Eggs:** Preheat oven to 350°F (175°C). Crack 2 large eggs directly into the warm sauce in an oven-safe skillet. Bake for 6-8 minutes, or until the whites are set and the yolks are cooked to your liking.
- **For Poached Eggs:** Gently crack 2 large eggs into the warm sauce. Reduce heat to low, cover the skillet, and cook for 3-5 minutes, or until the whites are set and the yolks are cooked to your liking.
- Serve immediately. Pass grated Parmesan cheese, salt, pepper, and crusty bread for dipping.
- Enjoy this comforting and flavorful dish – a true taste of family history!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
47g
Fat
23g
Carbs
5g
