Wholesome eggs aren't just for breakfast as this incredible recipe proves!

Eggs Alfonso

4 (1/2-inch) slices Italian bread
4 ounces sliced lean cooked ham
1 (15-ounce) can tomato sauce with diced tomato, onion, celery and green pepper
1/2 teaspoon Italian seasoning, crushed
1/8 to 1/4 teaspoon garlic powder
Water
4 large eggs
1/4 cup shredded mozzarella cheese

1. Toast bread. Top each bread slice with 1-ounce of the ham. Set aside.
2. In large saucepan or deep skillet over medium heat, stir together tomato sauce and Italian seasonings. Bring to boiling. Reduce heat to keep sauce gently simmering.
3. Meanwhile, in large saucepan or deep skillet, bring 2 to 3-inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to waters surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
4. For each serving, spoon 1/4 of the sauce over each ham slice. Top each with an egg and about 1 tablespoon of cheese.

Makes 4 servings.

Cooking Tips:

The eggs will take on more flavor – and you'll need one less pan – if you poach them in the sauce. Slip eggs into simmering sauce. Cover. Cook until whites are completely set and yolks begin to thicken but are not hard, about 7 to 8 minutes.

When poaching eggs add some white wine vinegar to the water--this makes the white of the egg contact. (Tip graciously provided by 7 Church Street Guest House: www.7churchstreet.co.za)

Adapted recipe provided courtesy of the American Egg Board.