| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Slices Italian bread |
| 1/3 |
c |
Olive oil, about |
| 1 |
md |
Onion, finely diced |
| 1 |
md |
Red pepper,finely diced |
| 1 |
md |
Yellow pepper, finely diced |
| 1 |
sm |
Clove garlic, minced |
| 2 1/2 |
ts |
Balsamic vinegar |
|
|
Salt, ground pepper to taste |
| 2 |
tb |
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
1. 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.
2. 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.
3. Combine marinara sauce and cream in a small saucepan or in a
microwave-safe dish; cook until heated through.
4. 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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