Italian Sauce Poached Eggs and Pancake Mango Tacos.
National Breakfast Day yesterday. What better day to post this tasty Brinner we had the other night. . I love Breakfast for Dinner for so many reasons and these two recipes definitely portray why. I love Brinner but I like to give it a little twist some nights
Eggs poached in marinara sauce are so heavenly and filling and easy. I could make these every day. It is a little more hearty way to eat poached eggs making it a perfet luncheon or dinner entree. Something about the marinara sauce infuses flavor into these eggs. I promise they are delicious and beautiful.
I decided to serve these eggs with this breakfast loving families new favorite twist on pancakes or Pacos as my daughter dubbed them. A buttermilk pancake with ingredients straight from the pantry filled with a few other favorites. Mascarpone ( find out how to make your own here) pear pineapple jam or strawberry mango jam, and sliced mangos folded into a paco. DELISH. Of course, the possibilities are endless! Make your own paco version.
Italian Sauced Eggs
1 Can of spaghetti Sauce (about 2 Cups)
1 tsp dried Basil
1/2 cup of grated mozarella or Italian Cheese blend
Heat a large skillet on medium heat. Add spaghetti sauce and allow to warm until it starts to bubble on the sides. Carefully crack each egg on top of the sauce, allowing it to sink in a little into the sauce. Cover and cook on medium low for 5 to 10 minutes or until eggs are done your way. I like mine hard softboiled so like the center to be mostly firm.
Sprinkle with dried basil and shredded cheese. Cover and cook until cheese is melted. Remove eggs with some sauce to plates and serve immediately.
1 tb of mascarpone per pancake
1 tsp of pear pineapple or strawberry mango jam per pancake
3-4 slices of mango
Place ingredients in center starting with mascarpone. Fold pancake like a taco and eat. Yum.