Prep 4 mins
Cook 6 mins
A little different poached eggs dish. Quick and easy if you use a commercial spaghetti sauce.
Make and share this Poached Eggs a La Romana recipe from Food.com.
- Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
- Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
- Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.
I've never made poached eggs but was intrigued by this spaghetti sauce method. I halved the recipe (2 eggs but just one piece of multi-grain toast) for my lunch today. I cooked the eggs for about 7 minutes and they were good for me. I did use parm instead of romano because it was what I had on hand. Delish! Thanks for sharing!
Delicious and very easy! Used my posted recipe for roasted tomatoes to make sauce, local eggs (from the sister in law's house!) and fresh basil for garnish from the local community farm. Did I say this was very easy?! Ridiculously so! I cooked the eggs for a total of 7 1/2 minutes and they were first carefully cracked into a cup then gently added to a sauce pan. Served alongside steamed veggies: cauliflower, carrots and broccoli and grilled Italian peasant bread. (I chose to serve the bread separately.) Freshly grated pecorino-romano cheese of course! Thank for posting. Enjoyed for our weekly "Eggs for Dinner" Thursdays.
These eggs were wonderful, such a great idea to use spaghetti sauce to poach the eggs. For me, after 5 minutes the eggs were perfectly poached with runny yolks after 5 minutes. I took out the eggs for those who liked runny yolks (DH) and continued cooking a little longer for those who like their yolks hard (me). Served over toasted French bread, this made a Sunday breakfast just a little more special.