Switch up your regular breakfast routine with Marinara Poached Egg. Poaching eggs in marinara is easy since the sauce is quite thick. The sauce gives so much more flavor to the eggs compared to the normal water-poaching method. Keep some toasted Italian or French bread handy – you will want to dip.
For me, this was one of those things that looks good on paper but doesn't work out so well in reality. The eggs wouldn't cook. I poured the marinara (CL Basic Marinara) in a cast-iron saute/omelette pan, and once it had come to a low simmer I added the eggs. It's hard to make wells in a semi-liquid, so the whites spread out a good more than they were probably supposed to. Once they were all added I waited 10-15 minutes for them to cook, then turned on the broiler and put the skillet in the oven. I don't know how long it would have taken them to cook on the stove top. I cooked two eggs for my husband and one for myself and served them with bread and a glass of red wine. It's an ok meal if you have marinara and eggs on-hand, but I don't think this is something I would make again.
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