Marinara Eggs Benedict
I had some leftover canned tomato puree so I decided to make this simple breakfast dish for dinner, which was a fun spin on the traditional eggs benedict dish. It’s a quick and easy concoction of a well-seasoned tomato sauce with garlic, a pinch of sugar, and some red-pepper flakes. A couple of eggs then get cracked right into the marinara sauce to be poached for about 5-7 minutes, and voila, there you’ll have a very light textured egg oozing all over which is then topped with a flavorful and somewhat spicy marinara sauce finished off with a bit of freshly grated Parmesan. Yum!
Marinara Eggs Benedict (adapted from Smitten Kitchen):
Yields 2 servings
- 1 tablespoon extra-virgin olive oil
- 1 (14-ounce) can tomato puree
- 2 cloves garlic, minced
- 1/4 teaspoon sugar
- 1/4 teaspoon crushed red-pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 4 large eggs
- 2 English muffins, split in 1/2, for serving
- Grated Parmesan, for serving
Heat olive oil in a saucepan over medium heat. Add the garlic and red-pepper flakes and saute until fragrant, about 1 minute.
Add the tomato sauce and bring to a boil; season with sugar, salt and pepper, to taste.
Simmer until thickened, breaking up the tomatoes with a wooden spoon, about 10-15 minutes.
Gently crack the eggs into the tomato mixture.
Cook, covered, until poached, about 5-7 minutes.
Remove from heat, uncover and let stand 2 minutes.
To assemble, place each egg on the English muffins. Spoon the sauce over the eggs. Serve immediately, garnished with Parmesan, salt and pepper.
Have you tried this same recipe but also adding hollandaise sauce & Velveeta?
Amazing!!!
Also very beautiful to trade the English muffins for Hawaiian roles.
Slice the whole pack of roles, add cheese to the top side and put both halves in oven.
Then take out of oven, add the eggs and marinara to the bottom rolls, drizzle hollandaise over the eggs and marinara…
Then put the top rolls with cheese over the bottom section.
Then cut into sandwiches.
Our favorite breakfast we have ever found.
We have it any time we have guests