Poached eggs with La San Marzano Roasted garlic sauce
For 4 serving
- 1 jar La San Marzano Raoasted garlic sauce 24oz
- 8 fresh eggs
- Black pepper, a pinch.
- 8 bread slices
- 4 tablespoons extra virgin olive oil
- Flakes of Parmigiano Reggiano cheese
In a saucepan pour the Roasted garlic sauce, heat over medium heat for 2 minutes, break the eggs one at a time in a cup and pour into hot sauce, cook for 6 minutes without stirring, if the sauce is too thick add a little water , keep cooking.
In a non-stick pan pour the oil and heat it up, add the slices of bread and brown them on both sides to make them crisp.
Serve placing the slices of bread as a base then add the sauce and then gently lay the eggs, season with a pinch of black pepper and flakes of Parmigiano Reggiano.