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September 2013

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Starving artists

Starving Artists in the Kitchen--Italian Egg Brunch!


OK, I finally realized one reason I haven't been doing this as much is because I don't always take time to do art first!  So, since I JUST finished a lovely Italian Egg Brunch and it's a lovely, lazy Sunday morning, I'm going to share it with you anyway!  (Hey, cooking itself is an art!)

We like Victoria Marinara Sauce, but haven't been able to find it locally.  Happily, Bertolli Organic with Olive Oil, Basil and Garlic certainly takes its place with style, AND it's organic! 

I aim for that whenever I can, even though much commercial organic isn't like buying from the farm or growing your own...according to a lot I've read, you just get more from the food you eat if you go organic.  More vitamins, more minerals, more LIFE.  Maybe even fewer doctor visits!

Seems like a good use of our food dollars, to me...


So.  Let me know what you think?

ITALIAN EGG BRUNCH

1 cup of the Italian sauce of your choice--home made and organic is marvelous, of course!

2-4 eggs (we get the most wonderful orange-yolked, farm-raised, organic eggs through my best friend's food coop, or from the organic section of our grocer's.  They stand up and salute in the pan!)

1 T. extra virgin olive oil OR butter

1-2 T. grated cheese (if we buy the commercial stuff, we like the Parmesan, Romano, Asiago mix)

or (and?) 1 slice of Provolone cheese, diced

1/2 sweet Vidalia onion, if possible (any sweet yellow onion will do, of course), sliced like this and sautee'd till golden:




And yep, I'll admit, today I was too lazy for the onion.  It's great without it, too! 

I went for butter to grease the pan--too much Julie and Julia influence, no doubt!  Luscious, though...





Put the tomato sauce into the same skillet and bring it to a simmer, then drop in the eggs.  Sprinkle with cheese and herbs, if you like (we got some fantastic Tuscan Herb mix from Penzey's Spices.  Oh, yum...)





You can sprinkle on some bread crumbs if you like--I didn't, this morning, but did last time I made this, when I took the photos!

Cover the pan, turn the heat to low, and let the eggs poach till the whites are, well, white instead of transparent.  Check it occasionally, I like this with the yolks still soft...if you want, spoon some of the hot tomato sauce up over the eggs to speed their cooking.

This is SERIOUSLY good, and just filling enough...great brunch for a chilling winter morning!

I skipped the toast to save the carbs, but if you like, a good garlic toast would be wicked good with it..

Comments

This sounds sooo good!

We eat organic whenever possible (and grow a lot of our own veg), we do it because we feel it's better for the earth and wildlife not to pour chemical fertilisers and weed and bug killers on to it; and we feel what's good for the earth HAS to be better for human welfare too.

That's terrific news about both your books - congratulations!
I agree, it's better all around! It costs a bit more if you buy it, but it's worth it, to us...

And thank you!
This brings back memories - growing up in Rome, we did use to have eggs in tomato sauce quite often, just simple fried eggs done not too much so that the yummy yolk and sauce mixed together as you ate them. I will try this recipe for sure!
Yes, that's just how it works...I love the hot eggy/tomato mixture...
I'm still "off" onions, but this sounds delicious!! Eric and I sometimes poach eggs in salsa, which is sort of a Tex-Mex verison of Italian eggs? I love anything with tomato sauce and cheese, frankly :-)
I do too, sweetie! And I left the onions out yesterday and it still JUST fine.