Italian Egg Sandwich

Cook Time: 5 min
Level: Easy
Yield: 1 serving

Ingredients

* 2 teaspoons olive oil
* 1 large egg
* Salt and pepper
* 1 slice rustic white bread (1/2-inch-thick)
* 1 garlic clove
* 1 tablespoon grated Parmesan
* 1/4 cup warm Simple Tomato Sauce, recipe follows, or
store-bought chunky marinara sauce, drained of excess liquid

Directions

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. Season with salt.

Meanwhile, toast the bread until golden brown. Rub the garlic over the
toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce
over the Parmesan. Top with the egg. Place the open-faced sandwich on
a plate and serve.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

From; foodnetwork.com