Multi-generational, eggs benedict Italian style!

1 qt tomato sauce (preferably homemade)
2 tbs balsamic vinegar
Grated parmesan or romano cheese
6 large eggs
6 slices tuscan bread
1 clove of garlic
Parsley for garnish

In med skillet heat sauce, stir in balsamic vinegar and heat covered over med-low heat. When bubbly, gently crack eggs into the sauce (leaving room between each egg). Cover each egg with some grated cheese. Cover and cook on low heat for 5-7 minutes (more or less, depending on desisred consistency of your eggs). Meanwhile grill or toast tuscan bread until lighgly golden then rub with garlic clove. When eggs are done, scoop each out with slotted spoon and place one on each piece of toast. Cover generously with sauce, sprinkle with grated cheese then parsley and serve.

Recipe Summary:
Yield: 6
Prep Time: 10 minutes
Cook Time: 5-7 minutes

Other recipes by Vintage B&B:
Breakfast-in-bed Bruschetta With Honey Ricotta & Berries
Birds In An Italian Nest

Recipe Provided By:
Vintage B&B
Cutchogue, NY

Cutchogue Bed and Breakfast Inns