Poaching the eggs directly in the tomato sauce not only adds great flavor, it makes cleanup a snap. Use hearty artisan-style country bread to soak up the sauce and make a breakfast dish worth remembering.

• 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.