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15-Minute
BREAKFAST
Eggs Massimo with Crispy
Mortadella
Serves 2
Prep 10 min. I Cook 15 min.
The idea of having eggs for breakfast with
bacon and potatoes is relatively foreign to
me. I grew up in the land of cappuccino
and brioches. While apprenticing in Italian
hotels , I had to cook eggs for dinner. As a
young chef, I had the busiest station in the
kitchen cooking poached, fried, scrambled
and everything in between. Who knew you
could cook eggs in so many ways?
1 Tbsp. olive oil
8 oz. tomato passata (strained
tomato sauce with no seeds)
1 plum tomato cut into 4
wedges
2 Tbsp. white onions, finely chopped
4 eggs
4 bread slices
1 tsp. Italian parsley, chopped
4 slices of mortadella, finely
julienned
salt and pepper to taste
1. Preheat a skillet and add a little
oil. Add the mortadella and cook until
completely crispy. Remove from oil and
place on a paper towel.
2. Preheat a skillet (non-stick if you
prefer, or a cocotte). Add oil, onions
and the plum tomato and cook for a
minute or two.
3. Add the passata sauce and simmer
for a minute.
4. Break the eggs onto the sauce
while being careful not to break the
yolk. Season with salt and pepper.
Bake at 350F.
5. When the eggs are done to your
liking, add crispy mortadella and serve
with grilled crusty Italian bread on the
side.