Breakfast for Dinner
Marinara-Poached Eggs with Mozzarella on Toast
Lemon-Parmesan Romaine Salad
Ingredients
- 5 cups marinara sauce
- 12 eggs
- 6 (1-inch-thick) slices rustic whole wheat or sourdough bread
- 1 Tbsp olive oil
- ½ cup torn fresh basil
- 1½ cups freshly shredded mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Bring 2½ cups marinara sauce to a boil in a large deep skillet over medium-high heat; reduce heat to medium.
- Make 6 wells in marinara sauce; crack 1 egg into each well. Cover and cook 3 to 4 minutes or until eggs are desired doneness.
- Meanwhile, brush bread with oil, and place on a baking sheet. Bake 2 minutes per side or until golden.
- Spoon sauce and eggs onto 3 pieces of toast; top with ¾ cup cheese,¼ cup basil and desired amount of salt and pepper.
- Repeat procedure with remaining 2½ cups marinara sauce, 6 eggs, ¾ cup cheese and ¼ cup basil .
Side Dish Ingredients
- 2 Tbsp olive oil
- 1½ Tbsp fresh lemon juice
- 1 (10-oz) pkg chopped romaine lettuce
- ½ cup freshly shredded Parmesan cheese
Side Dish Instructions
- Whisk together oil, lemon juice, and ¼ tsp each of salt and pepper in a large bowl. Add lettuce, and toss to coat; sprinkle with cheese.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
