Italian Egg Sandwich
This breakfast sandwich has been passed down through our family: My grandfather used to make it with my mom, and she would make it with us. Now I’m passing it on to you.
Ingredients
3 teaspoons olive oil
1 large egg
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 slice rustic white bread (1/2 inch thick)
1 garlic clove
1 tablespoon grated Parmesan cheese
1/4 cup warm chunky Marinara Sauce (page 59), drained of excess liquid
Preparation
Step 1
In a small, heavy skillet, heat 2 teaspoons of the oil over a medium flame. Crack the egg into the skillet, and sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk almost set, about 4 minutes.
Step 2
Meanwhile, toast the bread until golden brown. Brush the remaining 1 teaspoon of oil over the toast. Rub the garlic over the toast, then sprinkle with the Parmesan cheese. Spoon the drained marinara sauce over the Parmesan cheese and top with the cooked egg. Serve immediately.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
