Ingredients for Poached Eggs A La Romana
- Meatless Spaghetti Sauce
- 2 large eggs
- salt and freshly ground black pepper to taste
- Pepper
- 2 slices of your favorite bread, toasted
- Romano Cheese
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How to Make Poached Eggs A La Romana
- Heat 1 cup of your favorite spaghetti sauce in a small non-stick skillet over medium heat.
- Gently crack 2 large eggs, one at a time, directly into the simmering sauce. Season each egg immediately with a pinch of salt and freshly ground black pepper.
- Reduce heat to low, cover the skillet, and let the eggs simmer gently for 5-7 minutes, or until the whites are set and the yolks are cooked to your desired consistency.
- While the eggs simmer, toast 2 slices of your favorite bread.
- Carefully transfer one poached egg and a generous spoonful of the sauce onto each slice of toast.
- Sprinkle the top of each egg with 1 tablespoon of grated Parmesan cheese (or your preferred cheese).
- Serve immediately and enjoy your quick and delicious Italian breakfast!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
10g
Carbs
6g
