Toasted sourdough muffins with tomato and egg
Sourdough English muffins split, toasted until crisp, then topped with a quick tomato sauce and a fried egg. This shelf holds one great thing and we build on it, turning bread into dinner in the time it takes to boil water.
About 760 calories a serving, 23 g protein, 101 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 14 ounces canned crushed tomatoes
From your shelf
- 4 muffins sourdough english muffins, sourdough
Staples
- 2 tablespoons oil
- 2 cloves garlic
- 1/2 teaspoon salt
- to taste pepper
- 1 tablespoon butter
- 2 eggs eggs
- Heat 1 tablespoon of oil in a small saucepan over medium heat. Mince 2 cloves garlic and add to the pan, stirring constantly for thirty seconds until fragrant.
- Pour in 14 ounces of crushed tomatoes, add 1/2 teaspoon salt and pepper to taste. Bring to a simmer and let cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- While the sauce simmers, split 4 sourdough English muffins in half and toast them in a toaster or under a broiler until golden and crisp on the cut sides.
- Heat 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Crack 2 eggs into the pan and fry them until the whites are set but the yolks remain runny, about 3 minutes.
- Place 2 toasted muffin halves on each plate. Spoon the tomato sauce over the toasted muffins and top each with one fried egg.
Note Swap a poached egg or soft-boiled egg if you prefer. The tomato sauce keeps refrigerated for up to four days and can top pasta or grain bowls. Serve with a green salad and good olive oil on the side.
On the label
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CORNMEAL, SUGAR, SALT, DISTILLED VINEGAR, SOYBEAN OIL, YEAST NUTRIENT (AMMONIUM SULFATE), ASCORBIC ACID, FUMARIC ACID, SODIUM DIACETATE, LACTIC ACID, CALCIUM PROPIONATE (MOLD INHIBITOR), POTASSIUM SORBATE (MOLD INHIBITOR), ENZYMES.
First Street, breads & buns, serving 61 GRM, package 13 oz/368 g. Ingredients as printed on the label.
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Other english muffins
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- Great Value original fork-split english muffins, originalGreat Value
- Country Hearth english muffin toasting bread, english muffinCountry Hearth
- Hy-Vee wheat english muffins, wheatHy-Vee
- Vermont Bread Company multigrain english muffinsVermont Bread Company
- Canyon Bakehouse honey 100% whole grain english muffins, honeyCanyon Bakehouse
- Glutino original gluten free english muffins, originalGlutino
- Kinnikinnick Foods english muffinsKinnikinnick Foods
- Fareway sourdough english muffin, sourdoughFareway
- Fareway multigrain english muffins, multigrainFareway
Cooks as english muffins, sourdough. Half of it left? Use up the english muffins.