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Yield: 2 servings
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.
Every time I make Spaghetti Sauce, there's always a bit leftover, even after freezing, that I wonder what to do with. In this case, I've got rolls in the freezer, and had spaghetti 2 nights with this bit leftover. It worked out terrific, and I definitely would do it again. Especially the extra garlic that's in the bread.
I haven't been cooking much lately, it's not easy when you work in a kitchen all day, then come home and your roommate's got the kitchen a mess. I've finally got bored, and have a few days off, so I'm making breakfast (really, it was more of a Brunch).
If you look at the plated picture of this meal, you might think that it's a lot of food, and it was. I couldn't finish all of it. That's why I've changed the recipe to serve 2 eggs on one piece of Garlic Bread.
As for the Sauce, use whatever you've got around, I happened to have 2 cups of my meat sauce, which ended up the perfect amount. I added the fennel, because I was thinking about breakfast and breakfast sausage which has a lot of sage as the flavoring. Italian Sausage's prime flavor is Fennel, that was how it got used here.
Garlic Butter
1/2 Stick, Butter, room temperature
4 Cloves, Garlic, grated
1/2 Teaspoon, Dried Oregano
1/2 Teaspoon, Crushed Red Pepper Flakes
1 6", Hoagie Roll
2 Tablespoons, Parmesan Cheese
1 Tablespoon, Fennel Seeds
2 Cups, Spaghetti Sauce
4 Large, Eggs
Salt and Pepper, as needed
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!
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
