Ben Peoples Speaks


Eggs in Purgatory (and easy egg poaching!)
April 11, 2011, 10:42 am
Filed under: Uncategorized

Eggs in Purgatory is an easy, cheap dish.  We found it in a book I stole from my mom called “Good, Cheap Food” — it’s a 70’s book on how to each cheaply, stretch meals, etc.  Includes a section on eating exceptionally cheaply (basically from what you can beg off the butcher).

Eggs in Purgatory, at its simplest, is eggs, poached in tomato sauce, served over toast with a little cheese on top.  We usually dress up a Heinz tomato sauce with some basil, oregano, and garlic, and sprinkle Parmesan cheese on top.

We decided to try a bit fancier (if just as easy method) involving two changes.  One, we’d be making this great chunky tomato stuff I’ve been making for lunch occasionally.  Two, we’d be poaching the eggs alone.  Super fresh eggs, and a big pot of water, and you can poach eggs like crazy.  We didn’t have this last time, so we tried something a bit different: silicups.  These are muffin cups made of silicone, designed to go straight onto a baking sheet filled with muffins.  A large egg fits very nicely in them, and they actually manage to contain the egg quite nicely in the boiling water.

The spicy chunky tomato sauce is canned diced tomatoes, simmered with garlic, oregano, basil, hot sauce, and pepper until nicely thickened.  Make a stack of toast (english muffin here), egg, sauce, and cheese, and you’re done.

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