Uova alla Marinara

Inspired by Eggs Benedict, every now and then I make an Italian version. I call it Uova alla Marinara, which is Italian for “Eggs Marinara.”

Traditional benedicts consist of an English muffin split in half then lightly toasted, Canadian bacon, poached eggs, and hollandaise sauce. Maybe topped with a half-olive or a little leaf of parsley.

The Uova alla Marinara that I make replaces the English muffin with Ciabatta bread. In place of Canadian bacon, I use Italian sausage.

Instead of hollandaise, I use marinara, any left-over spaghetti sauce will do – even jarred sauce does fine. I always make more spaghetti sauce that I need and keep it in the freezer.

If I’m in the mood to make poached eggs, then fine, that’s what I’ll use. More often than not, however, I make over-easy eggs, cooked over medium-low heat in a buttered non-stick pan until the whites are just set.

Finally, I grate parmesan cheese on top of it all, and maybe plop a little piece of kalamata olive on top.

Ingredients

• CIABATTA BREAD, two flat slices about 3 inches square
• ITALIAN SAUSAGE, 2, removed from casing and flattened
• EGGS, 2
• MARINARA SAUCE, half a cup
• BUTTER or MARGARINE
• PARMIGIANO REGGIANO CHEESE
• KALAMATA OLIVE, 1

Directions

1. Lightly toast the Ciabatta until slightly crunchy, then butter liberally.
2. Make two thin patties with the sausage filling and sauté until cooked but still moist.
3. Poach the eggs, or cook them over-easy until the whites are just set.
4. Heat the marinara.
5. Lay the Ciabatta on the dining plate and place the sausage patties on top. Place the eggs on top of the sausage, then ladle the marinara sauce over the eggs.
6. Grate the cheese over the marinara sauce.
7. Seed the olive and cut in half, placing the halves on top of each serving.

Makes one full serving.

Buono Appetito!