Title: New Jersey Poached Eggs Alla Romana
Categories: Egg Cheese
Yield: 1 Servings
| 8 | oz | Meatless spaghetti sauce, commercial or homemade |
| 4 | | Eggs |
| | | Salt and pepper to taste |
| 4 | sl | Of toast |
| | g | Romano cheese |
Heat sauce in skillet. Carefull drop eggs, one at a time, into sauce.
Season. Cover and poach for 5 minutes for medium done eggs. Put 1 egg and
some of sauce on each slice of toast. Sprinkle with cheese. Makes 4
servings. Origin: Woman's Day Encyclopedia of Cookery, Volume 1, New Jersey
section. Shared by: Sharon Stevens, April/94.