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Poached Eggs Italian Style
Poached Eggs Italian Style

Poached Eggs Italian Style

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Cook Minutes 52 Min
Prep : 10 Min Cook: 42 Min
Need a recipe that works for lunch, brunch or supper? Our Poached Eggs Italian Style is an egg recipe with versatility! Serve this tasty egg dish with a crisp green salad to round out the meal.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 tsp. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
3 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
1/8 tsp. crushed red pepper
4 eggs
4 diagonally sliced crusty whole wheat baguette slices
1/4 cup Kraft 100% Parmesan Light Grated Cheese
2 Tbsp. chopped fresh parsley
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Step 1
Heat oil in medium skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in next 3 ingredients. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
Step 2
Break 1 egg into small bowl; gently slip into tomato mixture. Repeat with remaining eggs; cover. Cook at a gentle simmer 10 min. Remove from heat. Uncover; let stand 2 min. or until whites are completely set and yolks begin to thicken but do not become firm.
Step 3
Use slotted spoon to transfer eggs to toast slices. Stir Parmesan into sauce; spoon over eggs. Sprinkle with parsley.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
15 %
Cholesterol 190 mg
Sodium 460 mg
19 %
Carbohydrate 28 g
Fibre 4 g
Sugars 7 g
Protein 13 g
Vitamin A
20 %
Vitamin C
30 %
25 %
35 %
4 servings, 1 topped toast slice (265 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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