This make a super fancy meal, and has very little work involved.I started about three hours before hand, with a couple quart jars of tomatoes we canned last year. Put those in a large sauce pan and started it boiling down. I mixed in some basil and oregano, some minced garlic, and some salt in pepper.
Two and a half hours later (and some occasional stirring), there was magically a pot of tomato sauce sitting on my stove.
Meanwhile we washed and cut up some lettuce and strawberries for a nice summer salad.
About ten minutes before supper time, drop in your eggs (we did one dozen, for seven people). They don't cook as fast as if you're poaching them in regular water, so after about ten minutes the yolks are still tasty. If you like you're eggs overcooked, go ahead and wait fifteen minutes and the yolks will be all solid.
That's basically all there is too it. We served it over garlic toast we made out of some tomato ciabatta we had lying around, and plated it with the strawberry salad.
fancy fancy.
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