Eggs Poached In Marinara Sauce Recipes
POACHED EGGS WITH BéARNAISE SAUCE
This classic French egg dish makes an elegant brunch for Father's Day. Béarnaise sauce is a variation of hollandaise sauce with the addition of a flavourful tarragon vinegar reduction.
Categories Brunch
Time 25m
Yield Serves: 4
Number Of Ingredients 13
Steps:
- Fill saucepan with enough water to come 3 inches (8 cm) up side; stir in vinegar and bring to gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.
- Béarnaise Sauce: In small saucepan, cook white wine vinegar, wine, half of the tarragon and peppercorns over medium-high heat for 3 to 5 minutes or until reduced to 1 tbsp (15 mL). Strain and set aside.
- In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, combine egg yolks, tarragon mixture, lemon juice and Dijon mustard in blender; purée until smooth. With motor running, pour bubbling butter into blender. Season with salt and pepper to taste. Stir in remaining tarragon.
- Place two English muffin halves on each of four plates. Top each muffin with arugula, poached egg and Bearnaise sauce. Serve immediately.
Nutrition Facts :
EGGS POACHED IN MARINARA SAUCE
In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
EGGS POACHED IN MARINARA SAUCE
Make and share this Eggs Poached in Marinara Sauce recipe from Food.com.
Provided by Bruce
Categories Breakfast
Time 11m
Yield 2 Poached eggs, 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : Calories 389.8, Fat 10.5, SaturatedFat 3.4, Cholesterol 191.5, Sodium 1133.3, Carbohydrate 55.3, Fiber 5.4, Sugar 13.3, Protein 18.2
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- Pour 1/2 a cup of the marinara sauce into two 6 inch cast iron skillets or two 10 ounce ramekins. Top the marinara sauce with 2 tablespoons each of parmesan cheese.
- Gently crack 2 eggs into each skillet. Top the eggs with salt and pepper then place them on the foil lined baking sheet. Bake the eggs in the oven for 10-15 minutes or until the whites of the eggs are set.
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Cuisine Middle Eastern, MorrocanCategory Entree, VegetarianServings 6Total Time 45 mins
- *Classic Marinara Sauce: Heat oil in a large pot or Dutch oven over medium heat. Add onions; cook 10 to 12 minutes, stirring occasionally, until softened. Add garlic, red pepper flakes, and basil; cook 3 minutes, stirring occasionally.
- Add tomatoes and use clean hands to break apart. Season mixture with salt and pepper to taste, and bring to a simmer. Reduce heat to low and gently simmer, covered, for 1 hour, until sauce thickens, stirring occasionally and continuing to crush tomatoes with a wooden spoon on the side of the pot. At this point, either remove sauce from heat and let cool completely before refrigerating overnight, or begin making poached eggs.
- *Moroccan Marinara-Poached Eggs: Heat oil in a large skillet fitted with a lid over medium heat. Add fennel, 1/4 tsp. of the salt, and pepper; cook 4 to 5 minutes, until softened. Stir in Classic Marinara Sauce and harissa; bring mixture to a simmer.
- One at a time, crack eggs into a ramekin, and slip into tomato sauce. Season eggs evenly with remaining 1/4 tsp. salt. Cover skillet and cook, simmering gently and reducing heat if necessary, until whites of eggs are set and yolks are still jammy, about 7 to 10 minutes. Sprinkle with feta and add dollops of yogurt. Garnish with reserved fennel fronds and a drizzle of olive oil, if desired. Serve with crusty bread.
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- Heat the olive oil in a deep pot over medium heat. Add the garlic and stir frequently for a minute – don’t let it burn or brown because it tastes bitter. Add the tomatoes, broth, wine, salt, basil, and oregano. Simmer while you prep the spaghetti.
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