Combine tomato paste, water, sugar, basil, Italian seasoning in sauce pan and simmer for 30 minutes.
For best results refrigerate over night so flavors will marry. Reheat next morning and adjust seasonings to taste.
Invert Eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme.
Accompany with your favorite breakfast potatoes. We prefer our Mesquite Seasoned - Baked Potato Slices.
Put pat of butter and dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pan(s) of simmering water. When butters is melted break 2 eggs into each ramekin. Cover and continue simmering until done.
About this recipe:
Eggs Beall. . .Butter Poached Eggs in Tomato Basil Sauce