Ingredients
- 24 oz Bertolli Riserva Sauce
- 2 C Baby Spinach, packed
- 4 Eggs
- 4 Slices Multigrain Bread
- Olive oil
- 4 Slices Mozzarella Cheese
- Optional Garnish:
- chopped parsley
- torn basil
- grated parmesan cheese
Recipe Description
Tuscan food is known for it’s rustic simplicity and this dish is all of that. First I’ve taken spinach and wilted it right into a jarred tomato sauce. I then poached the eggs right in the sauce and served over grilled rustic bread with a slice of mozzarella cheese. This is a perfect brunch meal or dinner!
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