Eggs with Peppers and Tomato Cream

Eggs with Peppers and Tomato Cream Ingredients

8 Slices Italian bread	Salt, ground pepper to taste
1/3 c Olive oil, about	2 tb Minced fresh basil
1 md Onion, finely diced	1 1/2 c Prepared marinara sauce
1 md Red pepper,finely diced	1/2 c Whipping cream
1 md Yellow pepper, finely diced	8 Poached eggs
1 sm Clove garlic, minced	1/3 c Grated Parmesan cheese
2 1/2 ts Balsamic vinegar

Instructions for Eggs with Peppers and Tomato Cream

1. Heat 1 tablespoon of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. 2. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. 3. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. 4. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: EggsCuisine: Uncategorized

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