Eggs With Peppers And Tomato Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 4 | Servings | |
INGREDIENTS
| 8 | Slices Italian bread | |
| 1/3 | c | Olive oil, about |
| 1 | Onion, finely diced | |
| 1 | Red pepper, finely diced | |
| 1 | Yellow pepper, finely diced | |
| 1 | Clove garlic, minced | |
| 2 1/2 | t | Balsamic vinegar |
| Salt, ground pepper to taste | ||
| 2 | T | Minced fresh basil |
| 1 1/2 | c | Prepared marinara sauce |
| 1/2 | c | Whipping cream |
| 8 | Poached eggs | |
| 1/3 | c | Grated Parmesan cheese |
INSTRUCTIONS
Heat 1 tablespoon of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 527
Calories From Fat: 309
Total Fat: 35g
Cholesterol: 50mg
Sodium: 914.3mg
Potassium: 509.4mg
Carbohydrates: 42.6g
Fiber: 4.7g
Sugar: 7.6g
Protein: 11.3g