Tuscan Eggs on Toast with Pesto
Eggs Poaching in Tomato Sauce
What's for brunch on a dreary weekend?
We had eggs poached in a very basic tomato sauce, covered with fresh mozzarella and prosciutto, and served on a piece of artisan whole grain toast with pesto. Add the Sunday paper, or even your favorite Sunday morning TV (we enjoyed Joel Osteen this morning) and the day doesn't seem quite so dreary anymore.
Tuscan Eggs with Pesto Toast
1 T extra virgin olive oil
1/2 sweet onion, diced
1 tsp. salt
1/2 tsp. sugar
2 T freshly chopped parsley
2 (15 oz.) cans diced fire-roasted tomatoes
6 pieces of prosciutto
6 pieces of fresh mozzarella
6 pieces of artisan whole grain bread
Pesto for toast
Freshly grated Parmesan for garnish
Add olive oil to large skillet over medium heat. Add onions and saute until soft and translucent. Then add parsley, salt, sugar and tomatoes (juice and all). Stir and simmer for about 15 minutes to allow the flavors to blend.
Next, push away a little area in the tomato sauce and break an egg into it. Repeat with the other eggs, cover the pan and simmer until eggs are cooked to your preference. Cover egg with a piece of prosciutto and mozzarella and a little pinch of chopped parsley, and cover again until cheese melts.
Slice bread, toast, and then spread with pesto. Top with a little fresh parmesan.
To serve, place an egg and some extra sauce on each piece of toast.