I hope you’ve had a wonderful weekend and a great Monday. Unfortunately, I was sick today which means a day off school but also means that I was hungry and ready to create.
This recipe popped in my brain when I discovered that we didn’t have any toast for my scrambled eggs.
It was a sad moment.
Fortunately, this came out of it and it was a really, really good thing.
I kind of like to think of this recipe as an Italian eggs benedict. Which is probably what I should name it…we’ll see.
I wanted to pair this with turkey Italian sausage, but we didn’t have any. Next time.
Here’s the recipe:
4 slices baguette (I keep a pre-sliced bag in my freezer so there’s no waste)
2 Tbs. olive oil
1 garlic clove, peeled
1 egg + 1 egg white
2 Tbs. milk
Salt and Pepper, to taste
2 Tbs. shredded Mozarella (I used 2%)
2 Tbs. warm marinara sauce (I used a spicy marinara sauce that I will post soon, but you can always use jarred if you prefer)
In a pan, heat olive oil. Place the baguettes in the pan and let each side toast. When they’re done toasting, use the garlic clove and rub it over the toasts until they smell nice and garlic-y. I would put them on a pan in the oven to keep them warm in the meantime.
While the toasts are in the pan, mix the egg, egg white, milk, salt, and pepper. Add to a greased pan and scramble the eggs. Add the cheese and let it melt.
Spread the marinara sauce on a plate. Place the eggs over the sauce, and place the toasts on top. I would have liked to put the toasts on the bottom with the eggs and sauce on top, but there was too much egg. If you want a nicer presentation, just use one egg.
This recipe was too much for me, so I would make it for two people, especially if you are serving this with other sides.
It ended up being really good and I will definitely be making again, hopefully making it prettier!
And I will be adding sausage…