Eggs galore! Here’s a fast and scrumptious way to use the abundance of eggs that happens in spring. As you can see below I halved the recipe to just serve two. This makes a speedy weeknight dinner.
|Poached Eggs in Tomato Sauce with Baby Spinach||
Author: Shannon Hepburn
Slightly adapted from Martha Stewart
- 1 container roasted tomato sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- Coarse salt and freshly ground pepper
- 4 large eggs
- 4 slices toasted country bread - any Red Hen variety will work
- baby spinach - two handfuls per person
- In a skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes, until thick.
- Gently crack eggs into tomato mixture, cover, and let cook for 3-5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
- While the eggs are resting quickly saute the baby spinach in a splash of olive oil until the leaves barely begin to wilt.
- Spoon some sauce and an egg on each piece of toast and season with salt and pepper. Serve the wilted spinach on the side.
EAT WELL AND BE WELL