Eggs in Purgatory
From the Honeymoon Kitchen
On the road again, just can’t wait to get back on the road again. Ok, I could probably have waited a little longer. This spring break went WAY too fast. The only problem with vacationing in the same place over and over is that every year the list of must-do activities grows, and next thing you know the week is jam packed. Between cooking, eating, doggy swim lessons, playing tennis, trips to the dog park and going on the boat, I feel like I spent a grand total of one hour laying around reading my book. But it was all good fun and I’m already looking forward to our next trip.
In an attempt to fit in as many meals as possible, we usually make a few elaborate breakfasts. I don’t even know if I’d count Eggs in Purgatory as elaborate, especially since it uses jarred or leftover marinara sauce, but it definitely feels like a gourmet breakfast. If you love Italian food, there’s no reason to limit it to dinner, and this dish proves it.
Yes, that is a seashell plate. I love you Florida.
- 1 Tbsp olive oil
- 2 cups marinara sauce (jarred is fine, or it’s a great use for leftovers from the night before)
- 4 eggs
- salt, to taste
- pepper, to taste
- 2 oz goat cheese
- 4 slices crusty bread, toasted
- Heat oil in a large saute pan over medium-high heat.
- Add marinara sauce to pan. Bring to a boil.
- Crack the eggs into each corner of the pan. To be safe, you may want to crack them into small dishes first, to make sure you don’t break the yolks or get any shell in the sauce.
- Add salt and pepper, to taste.
- Sprinkle the goat cheese around each egg.
- Cover and reduce heat to low. Cook 2-4 minutes. Peek in and jiggle the pan to check on it. You want the white to harden, but the yolks to be runny.
- Serve with toasted bread.