There are a lot of feelings around the Internet about Giada DeLaurentiis, but in my house she can do no wrong. We are big fans of her recipes, but particularly these quick and yummy eggs for breakfast. The original recipe can be found here, but I’ve made a few modifications over the years to create what we call Giada Eggs. Serves two.
Ingredients
- 2 slices crusty bread (you can use any bread you have but the recipe works best with a crusty French or Italian loaf)
- 2 tablespoons olive oil
- a few tablespoons spaghetti sauce or pizza sauce (I use Ragu Pizza Sauce straight from the jar)
- grated Parmesan cheese
- salt and pepper, to taste
Preparation
Heat the olive oil in a non-stick skillet over medium heat. (If you have recently been reading the Game of Thrones series and have been wondering about their descriptions of bread fried in bacon grease, you can use bacon fat in lieu of the olive oil. You can thank me later for this discovery.) Fry/toast the bread in the oil until is golden brown and crispy. It will take about 3 minutes per side, but keep an eye on the bread as it can burn pretty quickly. Remove the toast from the pan and set aside on a plate. In the same skillet, cook two eggs over medium. You want the whites to be cooked through and the yolks to be just a little runny. Spoon spaghetti sauce over the toast, sprinkle with grated Parmesan cheese (the more the merrier), place the cooked egg on top, and sprinkle the whole thing with salt, pepper, and more Parmesan cheese. Eat with knife and fork.
