High-Flying Poached Eggs in Tomato Sauce
Yields 2 servings; serving size 2 eggs
Protein: 18.6 grams
Carbohydrates: 38.8 grams
Sugar: 5.8 grams
Fat: 25.62 grams
Heat the olive oil in a large frying pan. Sauté the onion and garlic. Add the Splenda, tomatoes, rosemary, basil, salt, and pepper.
Bring the sauce to a simmer and cover. Cook for 10 minutes. Make the toast and place on warm plates.
Break the eggs into the simmering sauce. Poach for 2–3 minutes. Spoon eggs and sauce over toast.