Eggs Alfonzo

serves 4

4 (1/2 inch) slices Italian bread

4 oz. sliced lean cooked ham

1 can (15 oz.) tomato sauce with diced tomato

onion celery, and green pepper

1/2 tsp Italian seasoning, crushed

1/8 to 1/4 tsp garlic powder

Water

4 eggs

1/4 cup grated Parmesan cheese

Toast bread.  Top each bread slice with one oz. ham, set aside.

In large saucepan or deep skillet over medium heat, stir together sauce and seasonings.  Bring to boiling.  Reduce heat to keep sauce gently simmering.  Meanwhile, in large saucepan or deep skillet, bring 2 - 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 a bowl.  Holding dish to close to water's surface, slip eggs, 1 by 1, into hot water.  Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 - 5 minutes.

For each serving, spoon 1/4 of the sauce over each ham slice.  Top each with an egg and about 1 Tbsp of cheese.

Note: 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 - 8 minutes.