EGGS NAPOLI AKA MONDAY MORNING EGGS
This Italian spin on a breakfast favorite is a perfect way to use up Monday leftovers from Sunday's tomato sauce. Quick and easy too!
Provided by CarmsLilCook
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spray a large skillet with Pam.
- Melt the butter using a low flame.
- If the potatoes are not already sliced, slice them prior to melting the butter.
- Add the potatoes and cook for about 3 minutes in the butter.
- Add salt and pepper to the potatoes.
- Increase the flame and add 1 and 1/4 cup of sauce and stir.
- When the sauce is heated crack the eggs into the skillet. I always push the potatoes and sauce around to make room for the eggs to hit the skillet directly and not land on potatoes or sauce. I also always drop the eggs so that they are not touching one another.
- Cook the eggs until desired doneness (I flip mine gently to cook both sides.).
- When the eggs have a few minutes left drizzle the remaining sauce over them and add some grated cheese.
- Yummmmm!
- (I always use sauce that was made with fresh garlic and contains basil.).
Nutrition Facts : Calories 199.1, Fat 9.6, SaturatedFat 4.5, Cholesterol 198.2, Sodium 942.6, Carbohydrate 18.9, Fiber 3, Sugar 5.9, Protein 10.4
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