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Clever Housewife

Italian Basted Eggs on Ciabatta

Basted eggs cooked in a pasta sauce and serve on a Ciabatta roll
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Cook Time 5 minutes
Ingredients Method

Ingredients
  

  • 1/2 cup Classico Family Favorites Parmesan & Romano Sauce per egg
  • 1 egg per person
  • coarse salt and freshly-ground black pepper
  • Freshly-grated Parmesan Cheese
  • Ciabatta rolls or other crusty bread

Method
 

  1. In a frying pan (just large enough to ensure sauce covers the bottom), heat sauce over low heat. Bring to a mild simmer.
  2. Using a spoon, make a well in the sauce, for each egg you will be cooking.
  3. One at a time, break an egg into a small dish and slide it into the well created in the sauce. Repeat with remaining eggs.
  4. Sprinkle with salt, pepper and parmesan cheese. Cover with a lid and cook for 5 minutes for medium-firm yolks. Cook less or more depending on desired firmness.
  5. Slide cooked eggs out of the pan and on top of a toasted ciabatta roll. I prefer mine buttered first.