This egg sandwich brings back fond memories of Italy. We ate eggs a lot in Italy, at night though, not for breakfast. I can only think it is because the main meal in Italy is Pronzo, which is lunch. Lunch is the main meal of the day and the largest meal, which usually consisted of pasta and a side of meat and vegetables. Dinner is usually something lighter or smaller, and breakfast is practically non existent-cappuchino and roll. This may all be a bit different now, especially pasta in the middle of the work day, but 20 years ago, this is what I remember.
I always like eggs in Italy because they cook them with olive oil, not butter, which gives the eggs great flavor. This egg was so good, especially because I made the sauce spicy. This recipe made 4 tasty, healthy sandwiches
4 tsp olive oil .40
4 large eggs .60
4 slices whole wheat bread .10
pepper
1 cup marinara $2.49
$ 3.59
heat olive oil in skillet on medium flame
crack egg in oil and add pepper
cover with lid and cook til white of egg is firm and yellow of egg is almost set
mean while toast bread
remove egg and place on bread
top with sauce
serve immediately
Marinara sauce
1 tablespoon olive oil .20
1 can tomato sauce 10 ounces $1.99
I tablespoon garlic powder .10
1 tsp dried onion .05
1 tsp dried parsley .05
2.5 ounces babyfood .85
pepper to taste .05
1 tsp red pepper flakes .05
Total $2.49
heat oil, add dried onion, garlic powder, dried parsley and carrot baby food
saute for 5 minutes
add tomato sauce and simmer for 30 minutes
No comments:
Post a Comment