Butter Poached Eggs in Tomato Basil Sauce
For best results, make sauce night before.
Combine in sauce pan:
4 oz. can tomato paste
1/4 cup water
2 tbl. sugar
1 tbl. basil
1 tsp. Italian seasoning
Simmer for 30 minutes and refrigerate over night.
Reheat next morning and adjust seasonings to taste.
Butter Poached Eggs
8 – 1/2 pats of butter
salt and pepper
Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butters is melted break 2 eggs into each ramekin. Cover and continue simmering until done.
Invert Eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme.
8 Servings (2 eggs per person)