Italian Egg Sandwich
- 2 teaspoons olive oil
- 1 large egg
- Salt to taste
- Freshly-ground black pepper to taste
- 1 slice rustic white bread, 1/2" thick
- 1 garlic clove
- 1 tablespoon grated Parmesan
- 1/4 cup warm Simple Tomato Sauce (see recipe) (or store-bought chunky marinara sauce, drained of excess liquid)
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.
This recipe yields 1 serving.