Eggs with Peppers and Tomato Cream Toast<\/p>\n
<\/p>\n
8 slices Italian bread<\/p>\n
1\/3 cup olive oil, about<\/p>\n
1 medium onion, finely diced<\/p>\n
1 medium each, finely diced: red and yellow bell pepper<\/p>\n
1 small clove garlic, minced<\/p>\n
2 1\/2 tsp. balsamic vinegar<\/p>\n
Salt, freshly ground pepper to taste<\/p>\n
2 T. minced fresh basil<\/p>\n
1 1\/2 cups prepared marinara sauce<\/p>\n
1\/2 cup whipping cream<\/p>\n
8 poached eggs<\/p>\n
1\/3 cup grated Parmesan cheese<\/p>\n
<\/p>\n
Heat 1 T. 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. 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. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.<\/p>\n","protected":false},"excerpt":{"rendered":"
Eggs with Peppers and Tomato Cream Toast 8 slices Italian bread 1\/3 cup olive oil, about 1 medium onion, finely diced 1 medium each, finely diced: red and yellow bell pepper 1 small clove garlic, minced 2 1\/2 tsp. balsamic vinegar Salt, freshly ground pepper to taste 2 T. minced fresh basil 1 1\/2 cups prepared marinara sauce 1\/2 cup whipping cream 8 poached eggs 1\/3 cup grated Parmesan cheese Heat 1 T. of the oil in a…<\/p>\n