Eggs Al Pomodoro Food

EGGS A LA GOLDENROD

Steps:

• Melt butter, add flour and stir until the mixture is smooth and well blended.
• Add milk very slowly stirring as you add.
• Continue to stir and cook over a low heat.
• Cook until the mixture starts to thicken.
• Add salt and pepper to mixture and set aside.
• Peel boiled eggs and remove the yolks from the eggs.
• Chop the whites of the eggs and add them to the white sauce.
• Toast bread and slice it diagonally.
• Arrange the bread slices on a plate and pour the sauce over the toast.
• Take a grater and grate the egg yolks over the sauce.
• Serve warm.

EGGS AL POMODORO

Steps:

• Bring a pot of water to a boil.
• Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water).
• Gently crack an egg into the bath and lower the heat.
• Add another and repeat until they're all in the pot.
• Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing).
• Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step.
• For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it.
• For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly.

BAKED EGGS WITH TOMATOES (UOVA AL PIATTO CON POMODORI)

Steps:

• Heat the oil in a shallow flameproof dish.
• Add the onion, and cook until soft and golden.
• Preheat the oven to 375 degrees F.
• Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
• Stir in the chopped basil.
• Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
• Season with salt and pepper. Dot with butter.
• Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
• Serve at once.
• Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.