Marinara-Poached Eggs with Caprese Toast
Ingredients
- 1½ (24-oz) jars fire roasted marinara sauce
- 12 large eggs
- 6 (1.6-oz) slices whole wheat bread
- 2 Tbsp olive oil
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced and patted dry
- 3 Roma tomatoes, sliced
- 1 (0.5-oz) pkg fresh basil, torn
- 2 Tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F. Bring sauce to a simmer in a large skillet over medium-high heat; transfer to a lightly greased 13- x 9-inch baking dish.
- Make 12 indentations in sauce; crack 1 egg into each indentation. Bake 8 to 12 minutes or until whites are set and yolks are cooked to desired doneness.
- Meanwhile, arrange bread slices on a baking sheet; brush with oil. Bake 2 minutes or until lightly toasted.
- Top bread slices with cheese. Bake 2 to 3 minutes longer or until cheese is melted and lightly browned. Top toasts with tomatoes and basil, and drizzle with vinegar. Serve alongside eggs.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 27 | 27 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 855 | 855 |
| T. Sugs (g) | 14 | 14 |
| A. Sugs (g) | 0 | 0 |
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