Eggs In Purgatory With a Twist

Eggs in Purgatory is a very simple, healthy way to prepare perfect eggs. You’re poaching in a sauce on medium-high heat, gently steaming the tops by putting a cover on the pan. Then, you can serve this on starch of some sort: traditionally bread or polenta. I can imagine using cornbread or rice, too. Being that I’m south right now, I have excellent grits on hand and spiced them up a bit with some canned chilis. For the sauce, I had some really lovely marinara sauce that had been made by a vendor at the farmer’s market in Brunswick, GA and was just waiting to be used for something like this where it could shine.

Here’s a roadmap of ideas for making eggs in purgatory:

sauce (pasta sauce, salsa, crushed tomatillos, etc)

eggs (local, beautiful, organic if you can)

starch (crusty bread, corn bread, polenta, polenta cakes, grits, rice, tortilla chips…)

extras for the starch or toppings (onion, chopped garlic, green chilis, jalapeƱo, herbs like cilantro, oregano, etc.)

Get going on the starch part first if it’s not already done (bread and tortilla chips make this a really quick meal to prepare).

In a small frying pan, cover the bottom in about 1/2 inch of sauce and heat until just starting to show signs of getting steamy. Drop the egg in there, cover the pan. Every 30 seconds or so have a quick peek at the egg and when it looks like it’s how you want it (anywhere from sunny to over hard) just scoop it out with a spatula.

It only takes a minute or two to cook the egg depending on how you like it, so be observant and don’t walk away too long. The whites will be nice and soft, and it’s easy to make an over-medium egg this way without overcooking the whites.

That’s about it! Take this for a walk and let me know what you come up with!

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