#shorts #breakfastrecipes #italianeggs
Italian Eggs
Ingredients:
3 Eggs
1 Baguette (sliced and toasted)
1/3 Cup Sherry Wine
3/4 Cup Marinara Sauce
1 Shallot (finely diced)
1-2 Garlic Cloves (sliced or minced)
1/4 tsp Red Pepper Flake
1 Bunch Fresh Basil Leaves
2-3 Tbsp Olive Oil
2 Tbsp Butter
1 Tbsp White Vinegar (optional)
Parmesan or Pecorino Cheese
Salt and Pepper
Instructions:
*In a medium pan on medium heat add olive oil and shallots. Sauté till translucent. Next add garlic and red pepper flake. Sauté until fragrant. Seasoning with salt and pepper.
*Next add the sherry wine and reduce for a few minutes then add marinara sauce. Simmer for 5-7 minutes then adjust the salt and pepper to your taste.
*In a separate pan on medium heat, add butter and toast baguette slices until golden brown. Keep the bread moving to get an even toast.
*In a medium sized pot bring 1 qt of water to a gentle boil. Add a splash of white vinegar to the boiling water. Crack each egg into separate small bowls. Create a vortex in the water by stirring clockwise. Gently lay in one egg and poach for 2-3 minutes. Repeat the process for the rest of the eggs.
(NOTE: You can enjoy this recipe with sunny side up eggs or hard boiled eggs also if you prefer.)
*Serve in a shallow bowl with some sauce on the bottom followed by the poached eggs. Season the eggs with salt and pepper. Add some more sauce on top. Garnish with chopped basil and Parmesan cheese.
*Serve with your toasted baguette on the side and….
Enjoy!
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