Serves: 4Prep Time: 5 minutesCook Time: 10 minutes
CARLA: This recipe comes from one of our favorite regulars on The Chew, Grandma Antoinette. She is an incredibly talented cook and a fierce competitor. She has taken home the title of Iron Grandma not once, but twice in our studio, both times crushing the competition with her delicious family recipes. This dish is a riff on the classic Italian dish “eggs in hell,” but as she puts it, hers is “a little more well behaved” and a lot less spicy. Her winning recipe starts with a slice of toasted Italian bread that’s topped with an egg over easy; creamy, herbed ricotta; gooey provolone cheese; and tangy marinara. It’s a real winner!
1 cup ricotta cheese
1 teaspoon parsley leaves, finely chopped
Kosher salt and ground black pepper, to taste
4 tablespoons sharp provolone cheese, grated, plus more
2 tablespoons butter, plus 2 tablespoons for buttering toast
4 extra large eggs
½ cup marinara sauce (store-bought)
4 slices seeded Italian loaf, cut on bias, about ½–¾-inch thick
2 tablespoons extra-virgin olive oil
5 or 6 basil leaves, chopped to garnish
1. Preheat broiler to high.
2. In a medium bowl, stir together the ricotta, parsley, 4 tablespoons of the provolone, salt, and pepper. Set aside.
3. Heat an oven-safe medium nonstick skillet over medium heat. Add the 2 tablespoons butter and melt.
4. Crack the eggs into the pan and fry on one side. Sprinkle with salt and pepper.
5. Remove the pan from the heat and flip eggs. Top each egg evenly with the ricotta mixture and the marinara and top with the remaining provolone. Drizzle with olive oil.
6. Transfer the pan to the oven and cook just to melt the cheese. Make sure not to overcook the eggs. The yolk should still be runny.
7. Toast the sliced bread while the eggs are baking.
8. Butter the toast and top each piece with an egg. Sprinkle fresh pepper and chopped sweet basil to garnish.
TIP: Switch things up and serve a variation for lunch or dinner! Just substitute a breaded chicken cutlet or thinly sliced sautéed eggplant for the eggs and you’ve got yourself a delicious open-faced sandwich that’s perfect for any time of the day.—Mario
