4-6 pieces of sliced white bread with the crusts taken off
Zia Mirella suggests one egg for each slice of bread.
4-6 slices of ham
A medium size mozzarella
A tin of peeled tomatoes
A large pat of butter
A teaspoon of dried Oregano
A few leaves of basil
A teaspoon wine vinegar ( A tip from Zia Mirella – the vinegar helps to keep the eggs whole when you poach them)
A dash of salt and pepper
Preparation for the sauce:
Place the peeled tomatoes, the oregano, the basil and the butter into a saucepan and allow to cook gently for about 20 minutes.
Preparation for the poached eggs:
Fill either a wide saucepan or a deep frying pan with water .
Bring to the boil adding a dash of salt and the vinegar.
Break the eggs and gently lower them into the boiling water .
Allow to cook until the whites of the eggs are solid.
Place the poached eggs on a plate to one side.
Butter a nice oven dish that you can serve directly at the table.
Layer the mozzarella and one egg for each slice of bread into the oven dish.
Spoon over the previously prepared sauce and place in a medium hot oven approx 150°.
The dish is ready when the mozzarella has melted.
This should take about 10 minutes.
A suggestion from Zia Mirella – make lots of this basic sauce and store in your freezer as many of Zia Mirella’s recipes use this sauce. She always had this sauce and different packets of pasta ready for emergency meals. A good idea.