Butter Poached Eggs in Tomato Basil Sauce
For best results, make sauce night before.
Sauce
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.
Assemble
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)
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