INGREDIENTS

PROCEDURE

  • Heat 1/4 jar of Rao’s Garden Vegetable Sauce in medium sized sauce pan on low medium heat until bubbling.
  • Create 3 small pockets in the sauce with large spoon.
  • Crack one egg into each pocket and simmer on low for about 10 mins.
  • While eggs and sauce simmer, prepare scallions and Parmesan cheese. Remove bulb from scallions and chop into small pieces. Shave Parmesan and set aside.
  • After about 10 minutes sauce should start to thicken. For hardened yolks cover with lid for the final minute of cooking.
  • With a spatula, scoop each egg up with sauce and serve onto 3 individual plates.
  • Top with scallions, shaved Parmesan and fresh cracked peppercorns.
  • Enjoy with your favorite toasted bread. We served ours with toasted Naan bread.

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