Butter Poached Eggs in Tomato Basil Sauce

Butter Poached Eggs in Tomato Basil Sauce

For best results, make sauce night before.

Combine in sauce pan:
4 oz. can tomato paste
1/4 cup water
2 tbl. sugar
1 tbl. basil
1 tsp. Italian seasoning

Simmer for 30 minutes and refrigerate over night.
Reheat next morning and adjust seasonings to taste.

Butter Poached Eggs
8 – 1/2 pats of butter
16 eggs
salt and pepper

Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butters is melted break 2 eggs into each ramekin. Cover and continue simmering until done.

Invert Eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme.

8 Servings (2 eggs per person)


Leave a Reply

Your email address will not be published. Required fields are marked *