Eggs with Peppers and Tomato Cream

Eggs with Peppers and Tomato Cream Category Cheese 
Views 388 
Ratings
Comments
Ingredients And Procedures

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

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.

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :


Click