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Poached Eggs Italian Style

Prep time:     Cook time:     Total time: Yield: 2 servings

Poached Eggs Italian Style Picture
This is an easy way to poach eggs. They go right into the Tomato Sauce, and pull out a lot of the Sauce's flavor. On top of that, this whole entre' tastes great.
1.    Pre-heat your oven to 400 degrees.

Mix together the ingredients for the Garlic Butter, and slather it on the cut side of the bread. Coat the top with parmesan cheese and place in a small pan. Set the bread on a small pan and place it on a middle rack of the oven for about 12 minutes. It's done when the edges begin to crisp up.

2.    After the garlic bread is in the oven, it's time to get the sauce going.

Place the Fennel Seeds in a dry Teflon fry pan, I used an 8" Pan, set the burner to medium high, and toast the Fennel until it's fragrant.

3.    Turn the burner to medium, and add the sauce. Stir it up so that it heats evenly, and so that the Fennel Seeds are distributed within the sauce.

4.    When the sauce is hot, turn the burner to low. Add the eggs, one at a time, by making a small well in the sauce, and placing an egg in it.

Put a lid on and let these cook for 5 - 7 minutes.

5.    They're done when the egg whites are solid, but the yolks are still soft.

6.    Set 1/2 of each slice of Garlic bread on a plate, carefully ladle some sauce to cover, and place 2 eggs on each piece of bread. Enjoy!

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