Italian Poached Eggs

Often after homemade pizza night I’m left with extra marinara lurking in the fridge and came up with this quick breakfast as a solution. It also involves my absolute favorite: poached eggs!

Place a small to medium skillet over medium heat and add in the marinara (you want just enough to cover the bottom of the pan). Once the sauce comes up to a slow bubble or simmer, directly crack both eggs into the sauce (leave a little space between). Then add salt and pepper to taste and cover the pan with a lid. Check after 3-4 minutes to see if your eggs have poached. Re-cover and cook more to your preference with the eggs (I don’t cook them too long because I like a nice runny yolk).

While the sauce is coming up to a bubble, turn on the broiler (or the toaster oven) and butter two slices of toast. Sprinkle each slice with 1 tablespoon of parmesan. Heat slices under the broiler until the cheese melts and the toast is golden (about 2 minutes).

Serve up your eggs and sauce in a large bowl or rimmed plate. Eat with the toast for mopping up all the delicious tomato sauce and eggs!