Italian Egg Sandwich

2016-03-04
  • Yield : 1 serving
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    280 calorie
  • Fat

    17.5 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    216 milligrams
  • Sodium

    866 milligrams
  • Carbohydrate

    20 grams
  • Fiber

    2 grams
  • Protein

    11 grams
  • Sugar

    2 grams

Ingredients

  • 2 teaspoons olive oil
  • 1 large egg
  • Salt and pepper
  • 1 slice rustic white bread (1/2-inch-thick)
  • 1 garlic clove
  • 1 tablespoon grated Parmesan
  • 1/4 cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional

Method

Step 1

Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.

Step 2

Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.

Step 3

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. 

Step 4

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. 

Step 5

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. 

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