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Peppernatta
Description:
Multi-generational, eggs benedict Italian style! Ingredients: 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 Directions: 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 Comments: Other recipes by Vintage B&B: Breakfast-in-bed Bruschetta With Honey Ricotta & Berries Birds In An Italian Nest | |
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