Sunday Breakfast Ritual


I love Sunday mornings.
They are a sacred ritual at my home. The morning begins with Benton's applewood smoked bacon sizzling on the stovetop, waking me gently and deliciously up and out of bed. Organic eggs are not far behind. The coffee is already simmering in the french press and the local and NY Times Sunday edition papers have arrived from the grocer around the corner. It is cold out today, prompting an oakwood fire in my studio fireplace to warm it up for the next few hours, where I will spend the rest of the afternoon.

Today we are having one of my favorite Sunday breakfast dishes, Baked Organic Eggs with Sugo a la Peperonata. A light and flavorful tomato sauce with golden and red peppers and carmelized onions layered with fresh spinach, cracked whole eggs with brilliant sunny yolks and a dusting of freshly grated Parmesan cheese. This dish is deceitfully easy and deliciously elegant, so whether fixing it as breakfast for two or a brunch for a crowd, it can be made with little fuss and lots of fluff.

The last of the season's spinach; made it through two snowfalls!

Baked Organic Eggs with Sugo a la Peperonata and Sauteed Fresh Spinach

1 Cup Bella Cucina Sugo a la Peperonata* {or your favorite tomato sauce}
1/2 cup fresh spinach leaves { or arugula} cut into ribbons
4 fresh, organic eggs
Salt & pepper to taste.
2 Tablespoons freshly grated Parmesan cheese

You make this dish either in the oven or on the stovetop.
In the overn:
Heat oven at 350 degrees. In ovenproof cassarole dish, spoon sugo tomato sauce and spread to cover bottom of pan. Place in oven for 5-10 minutes, or until sauce is warm. Remove pan from oven and layer spinach leaves over sauce. Crack eggs one at a time and gently place over spinach. Season with salt and pepper. Place egg dish back in oven and baked until eggs are cooked to your liking, about 5-8 minutes should do it. Remove from oven and sprinkly with Parmesan cheese.
Serve warm from oven to table or spoon out on individual plates. You can also cook in individual ramekins.


If you don't have an oven {its possible!} you can cook on the stovetop over medium heat. Simply cook over medium heat, following same directions for the oven. You will love how easy it is!

Don't forget the bacon!
We love the bacon from a Tennessee family, Benton Hams.
If you can't find it at your local specialty grocer, you can order from their website. http://www.bentonshams.com.

* Bella Cucina's Sugo a la peperonata can be purchased at www.bellacucina.com

Buon appetito!
copyright 2008 Alisa Barry

1 comment:

theitaliandish said...

Alisa: This looks wonderful. I'm going to try it. I'm jealous you have spinach growing where you are! We are still in a frozen tundra. I am looking forward to your Tuscany posts! Buon viaggio! Elaine