The Best Way to Start Your Day (Italian Style) August 06 2015, 0 Comments
On busy weekday mornings, it can be easy to overlook the first meal of the day. Sometimes it’s just easier to grab a granola bar on the way out the door. But according to Livestrong.com and numerous studies, skipping breakfast can have lots negative side effects, both short and long term. Obesity, hormonal irregularity, loss of cognition, and low-blood sugar are just a few of those side effects.
We’re not just talking about skipping the corn flakes in the morning. An unbalanced breakfast can be just as harmful as none at all. A well-formed breakfast should include protein and complex carbohydrates.
We happen to think that Italians are pretty good at these types of breakfasts – and at making breakfast pretty irresistible. So slow down in the morning and enjoy one of these tasty (healthy) breakfasts of champions with the family.
Servings: 2 to 4
This one is also called Eggs in Purgatory, though we’re not exactly sure why because it tastes heavenly.
- 1 jar Cucina Antica Tomato Basil cooking sauce
- 5 large eggs
- 1/3 cup Parmesan cheese, grated
- ¼ cup cilantro (or basil), chopped
- 1 tsp. Cucina Antica Extra Virgin Olive Oil
- Salt and pepper to taste
In a large sauce pan, heat Cucina Antica Tomato Basil cooking sauce on low heat until it begins to simmer. Using the back of a spoon, move some sauce aside to create space for an egg. Crack egg into space. Repeat with other eggs. Eggs should not be submerged by tomato sauce. Increase heat and cook until egg whites are fully cooked and yolks are slightly runny. Remove pan from heat and drizzle eggs with Cucina Antica Extra Virgin Olive Oil. Add salt and pepper to taste and sprinkle with Parmesan cheese and cilantro. Serve with fresh fruit and fresh, toasted Italian bread.
To save time, prepare this one the night before and simply reheat it in the morning for a fast meal!
- 2 cups Cucina Antica Spicy Arrabbiata cooking sauce
- 8 ounces Italian sausage
- 1 cup green onions, sliced
- 1 cup red bell pepper, sliced
- 1 zucchini, sliced
- 1 large Italian loaf, sliced into half inch cubes
- 6 large eggs
- 3 cups shredded cheese
- 1 ½ cups milk
Preheat oven to 325. In a large saute pan, heat sausage until crumbled and fully cooked. Drain. Add peppers, onions, and zucchini and saute until vegetables are tender. In a 13x9 greased skillet, add half (about 4 cups) bread. Top with one half meat mixture and one cup cheese. Repeat layers. In a separate bowl, whisk together milk and eggs. Pour egg mixture over casserole. Bake covered for 30 minutes, remove, and carefully pour Cucina Antica Spicy Arrabbiata sauce over casserole, allowing it to seep into corners. Top with remaining cheese and bake uncovered for 20 to 30 more minutes or until cheesy and sauce is bubbly.
This one is similar to the Eggs in Purgatory, but faster to make. Double the ingredients to make it a meal for two!
- 1/2 Cup Cucina Antica Tomato Basil cooking sauce
- 2 Eggs
- 2 tbsp. cheese, grated
- 2 tbsp. milk
- 1 tbsp. Pecorino Romano cheese, grated
- Salt and pepper to taste
- Cilantro (or basil) to garnish
Preheat oven to 350. Pour Cucina Antica Tomato Basil cooking sauce into a greased ramekin. Top with milk, eggs, and cheeses. Add salt and pepper to taste. Bake in oven for about 10 minutes, or until egg whites are completely cooked. Remove, garnish with cilantro, and enjoy!