Italian Eggs Benedict

photo by Lucahjin/Flickr.com

As much as I love Eggs Benedict my heart still longs for another, Italian Poached Eggs (eggs in marinara sauce). This was a traditional breakfast staple in many Italian homes and it was not uncommon to see this dish show up on the dinner table as well. This is old world comfort food a tasty feast of aromas as well as flavors to fill the senses and feed the soul.

Easy Marinara Sauce (to poach your eggs in)

1 large can (29 oz.) whole tomatoes, juice and all (squeeze tomatoes in hand to crush a little)

1/8 cup olive oil

4 oz. tomato paste

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic, chopped

Add all ingredients together in a deep skillet and simmer for 20 to 30 minutes.
Gently crack eggs (we usually serve 2 eggs per person) into tomato mixture, cover and let cook 5 minutes. Remove skillet from heat, uncover and let stand 2 to 3 minutes.
Transfer each egg to a piece of toast (use good hearty rustic bread). Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

One of Millie's Favorite's

As easy as it is to make fried potatoes and eggs my aunt would have had you all believing that it was one of the hardest things in the world to make. Well at least that is what she tried to make all of us believe, deep down we knew that she just preferred to have someone else do the cooking for her. We would all laugh when she would bat her eyelashes at her sister (my grandmother) and hint around about how good some fried potatoes and eggs would be. My aunt didn’t have to hint around for long my grandmother graciously accommodated her. It was always a cute ritual one we all miss dearly.

Fried Potatoes and Eggs

2 cups cooked potatoes, sliced
2 tbsp. shortening (Butter)
3 eggs
Salt & pepper

Fry sliced cooked potatoes in hot melted shortening, break the eggs over the potatoes, stirring quickly through the potatoes. Sprinkle with salt and pepper. Fry a few minutes longer until eggs are done.

Give me a little "Quiche`"

These are just fun and fancy all at the same time. I love working with egg roll wrappers and won ton skins, they are so versatile. These are great to serve anytime; A Sunday brunch, family dinner or a make your own quiche party.

Egg Roll Quiche`

Ingredients

12 egg roll wrappers

3 eggs -- slightly beaten

1 cup milk

1 Tablespoon dried minced onion

salt and pepper

1 cup cheddar cheese -- shredded

6 slices bacon -- cooked, drained & crumbled

2 Tablespoons dried parsley

paprika

Directions

Lightly grease muffin tins. Gently press an egg roll skin into each muffin cup. You can trim the skin to fit the cup if you choose, set aside.Sprinkle cheese into each lined cup. Mix eggs, milk, minced onion & pepper. Pour egg mixture over cheese. Sprinkle each with bacon, parsley & paprika. Bake at 325 degrees for 10-15 minutes.