This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta.
2 servings

Ingredients

1 tablespoon extra-virgin olive oil
1/2 medium onion, thinly sliced
1 clove garlic, sliced
1/2 ounce pancetta, chopped (optional)
1 cup prepared marinara sauce
2 large eggs
3 large fresh basil leaves, torn into small pieces
1 1/2 teaspoons grated Parmesan cheese
1/8 teaspoon freshly ground pepper
2 slices whole-wheat country bread, toasted

Preparation

Heat oil in medium skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.

Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining egg, spacing the eggs around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.

To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.

1/2 cup pecans
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup dark brown sugar
1/4 teaspoon ground cinnamon
6 bananas, peeled and sliced on the diagonal
1/4 cup dark rum
2 pints vanilla ice cream

Heat oven to 375.
Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.

Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes.
Gently stir in the bananas. Remove from heat and add the rum.

Carefully ignite the mixture and wait until the flame goes out. Stir in the pecans.
Serve the bananas and sauce over the ice cream.

I definitely DO NOT recommend making this. In case you copied/pasted it to try, I apologize.

CROCKPOT DESSERT (CD Kitchen)

1 can (21 ounce size) cherry or apple pie filling
1 package yellow cake mix
1/2 cup butter, melted

Place pie filling in crock pot. Combine dry cake mix and butter (will be crumbly) sprinkle over filling. Sprinkle with 1/3 cup chopped walnuts if you desire. Cover and cook on low for 3 hours.

VANILLA COCONUT MILK ICE CREAM (The Nourishing Gourmet).

2 cans (14. Oz.) full fat coconut milk (Thai Organic)
1/3-1/2 cup of honey
2 tablespoons vanilla extract

Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. "Ripen" in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.