Super Bowl Sunday Breakfast 2013

Skilet eggs in herbed tomato sauce

OK – it’s Super Bowl Sunday and you’ve got all the snacks and finger food planned. But you want a good, hearty breakfast to start the day off right!

So bring out the juices or fruit salad to start, Skillet Eggs in Herbed Tomato Sauce,  Canadian or regular bacon or sausage, Cinnamon Toast with Cinnamon Pecan Butter and plenty of coffee and hot chocolate.

May the best team win!

Skillet Eggs in Herbed Tomato Sauce

  • 2 Tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 28 oz. can crushed or diced tomatoes, with juice
  • 1-1/2 Tbsp. minced parsley
  • 1 tsp. rubbed sage
  • 1/2 tsp. sugar
  • 1/2 tsp. dried rosemary leaves, crushed
  • Salt and pepper to taste
  • 8 eggs

In a sprayed 12 – 14 in skillet over medium heat, combine olive oil, garlic, tomatoes with their juice, parsley, sage and sugar. Bring to a boil and boil uncover until reduced to 1-3/4 cups, about 20 – 25 minutes, stirring often, breaking up the tomatoes (if using crushed ones) and watch so the sauce does not burn. Add salt and pepper to taste.

Increase heat to medium high. Break eggs onto sauce.  Cover pan and cook until eggs are done to your liking (about 3 – 4 minutes for soft yolks and firm whites).

Spoon sauce on each plate and top with 1 or 2 eggs. Add salt and pepper to taste.

Serves 4 to 8

Cinnamon Pecan Whipped Butter

  • 1/4 lb. unsalted butter (1 stick) at room temperature
  • 1 tsp. ground cinnamon
  • 1 Tbsp. firmly packed brown sugar
  • 1/4 cup finely ground pecans

Whip together the butter, cinnamon and sugar until light and fluffy. Stir in pecans. Serve immediately or cover and refrigerate up to 2 days. If refrigerated, let it come to room temperature before serving to make spreading easier.

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