Savory Italian-Style Lost Bread with Tomato Jam

Go meatless with grilled egg, cheese and milk soaked bread topped with tomato jam and an egg. Serve with a side of asparagus or spinach.



  • 1 can San Marzano tomatoes (28 to 32 oz.)
  • 1/2 cup sugar
  • 1/2 cup fresh basil leaves, chopped
  • 1 shallot, grated or minced
  • 1 large clove garlic, grated or minced
  • 2 teaspoons Worcestershire sauce or aged balsamic vinegar
  • Salt and pepper

Cheesy Egg Toast

  • 2 cups Parmigiano-Reggiano, divided as below:
  • 1/4 cup finely grated and
  • 1 3/4 cups grated
  • 3 tablespoons Wondra flour
  • 3 eggs
  • Freshly grated nutmeg
  • 6 slices good-quality Italian or peasant-style bread (1 inch thick each)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Softened butter, for spreading


In a large saucepan, bring all of the jam ingredients to a boil; season with salt and pepper. Lower the heat to medium and mash with a potato masher. Cook until thick and jamlike, about 20 minutes.

Pre-heat the oven to 275 °. Heat a griddle pan or cast-iron skillet over medium heat. In a large baking dish, whisk together the grated cheese, half-and-half and flour. Whisk in the eggs; season with a few grates of nutmeg and a few grinds of pepper. Soak the bread, 3 pieces at a time, in the egg mixture for a minute or two. Remove 1 piece at a time and press the bread into the shredded cheese. Transfer the bread to a plate. Add 1 tablespoon EVOO to the griddle or skillet and add 3 pieces of bread. Cook, turning, until golden, 5 – 6 minutes. Repeat with the remaining EVOO and bread.

Spread the savory toast with butter, then the tomato jam. If desired, top with an egg and serve with spinach or asparagus.

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