Wednesday, May 25, 2011

Yummy? Eggsactly!

So many eggs! I dug into the egg section of my cookbooks and decided to try this one:
Eggs Poached in Tomatoes
What the recipe called for:
No 2 1/2 can of tomatoes
1 Tbsp chopped onion
1 tsp sugar
3 Tbsp butter
5 eggs
   salt and pepper
1 1/2 cups toasted coarse bread crumbs

What I substituted:
for canned tomatoes- Lg can of diced tomatoes
for butter- 1 1/2 Tbsp butter, 1 1/2 Tbsp extra virgin olive oil
for bread crumbs- 1 1/2 cups fat free croutons

Heat first 4 ingredients to boiling. Turn into 10 1/2 x 6 1/2 inch glass baking dish. Break 5 eggs and slide into tomatoes so as not to break the yolks. Season with salt and pepper. Sprinkle top with bread crumbs. Bake in 375 degree oven until eggs are desired doneness, 10-15 minutes. Serve with toast. 5 servings.  
This was surprisingly good for being so easy! It would be easily adaptable to any meal of the day. I could throw in some fresh spinach and sprinkle some parmesan cheese for a yummy one-dish supper. Some crispy bacon on top or on the side would be a nice touch, too. Here is a pic of the finished dish:
this one is a keeper

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