Executive Chef Matthew MacCartney from Jamestown Fish joined The Rhode Show to make Fabio’s Eggs.INGREDIENTS
1 fresh local egg
2/3 cup basic tomato sauce
1 Tbsp chopped parsley
Handful of chopped spinach
1 slice toasted bread
3 Tbsp. Fresh Extra Virgin Olive Oil from Tuscany
Toast the bread in a pan with olive oil and set aside. Separate the egg. Warm the tomato sauce and add the spinach over medium heat. When the spinach is wilted add the egg white and cook through, (about 1 min.) Adjust seasoning.
Place the crusty bread in the center of the plate and spoon the tomato and spinach over the bread. Make a small hole and place the raw egg yolk in the center without breaking it. Sprinkle sea salt on the yolk, then parsley, and black pepper.
Traditionally in Tuscany fresh spicy Olio Nuovo is drizzled on top. Serve.