Italian Egg Sandwiches

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Italian egg sandwiches are exactly the type of decadent breakfast that is so outside the realm of normal morning food, it really feels like you’re eating something special. Except that they are so easy to make! I only prepare them for breakfast the morning after I’ve made a homemade tomato sauce, which unfortunately is a rare occurrence these days. And although I prefer to eat these sandwiches in the morning, they really are perfect for anytime of the day.

The true secret to making the egg sandwiches is using quality ingredients, since there are only a few ingredients needed to make them. As I said, I only make them using homemade tomato sauce. I find that jarred sauces usually have too much water content for this recipe, and end up making the bread soggy. However, if you want to make the recipe using a jarred sauce, I highly recommend Rao’s Marinara. It’s slightly more expensive than other jarred sauces, but well worth the extra money! It’s also important to use quality Italian bread or rustic white bread. (which I always have on hand the night after I make a homemade sauce… see the trend here? :) ) Lastly, I always use freshly grated, off-the-block, parmesan, to give the sandwiches a sharp nutty flavor.

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The real treat of eating these sandwiches is the combination of the egg yolk and marinara, which makes for a scrumptious sauce; perfect for soaking up with the crusty italian bread. Try it the next time you want to break the monotony of breakfast, or serve something surprising to brunch guests. It’s a welcome and delicious change!

Italian Egg Sandwiches
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 tsp olive oil
  • 1 large egg
  • Salt and freshly ground pepper
  • 1 slice crusty Italian bread (1/2-inch-thick)
  • 1 garlic clove
  • 1 tbsp grated Parmesan, plus more for garnish
  • ¼ cup warm tomato sauce
Instructions
  1. Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.
  2. Toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan.
  3. Spoon the tomato sauce over the Parmesan, and top with the egg.
  4. Place the open-faced sandwich on a plate, garnish with additional tomato sauce and parmesan and serve.

 

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