Eggs In The Hole

Here’s our Italian version of Eggs Benedict. It’s dynamite!

  • 1 – link of fresh Italian sausage
  • ¼ – cup of Italian spaghetti sauce (Caryn’s Sunday sauce is perfect for this!)
  • 1 – tablespoon of butter
  • 2 – slices of French or Italian bread(use a 3/8 inch thick slice from a 4&frac14 inch wide loaf. Cut a hole about 2&frac12 inches in diameter in the center of each slice).
  • 2 – large eggs
  • 1 – tablespoon of Parmesan or Romano cheese (grated)
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
  • Pan fry or broil the sausage.
  • Heat the Italian spaghetti sauce, then reduce heat and cover to keep warm until serving.
  • Melt the butter in a frying pan over medium heat.
  • Put the bread in the pan, let it soak up some of the melted butter and turn it over.
  • Crack the eggs carefully into the hole in the center of the bread.
  • Raise the heat to medium-high and cook for about two minutes.
  • Flip the bread and eggs over with a spatula.
  • Cook the second side about one minute.
  • Place the eggs and sausage on a plate, and ladle the spaghetti sauce over the eggs.
  • Sprinkle the grated cheese over the top of the sauce and serve hot.

One Serving. (multiply measures by the number of servings desired.)