I made "Eggs In Purgatory" for brunch today. Somebody - I think it was
saerah - posted the recipe a while back in the inexpensive dinners
thread and I'd saved it.

It was wonderful!

Everybody cleaned their plates.

My 9 year old daughter was thrilled 'cuz she could help make it. She
crushed and sauteed the garlic, poured in the cans of tomato sauce and
added the herbs, set the timeer, learned how to simmner sauce and
stirred occasionally. All I did was added the eggs to the hot skillet,
covered, and served.

We had it with sourdough toast and cantelope. Delicious, healthy,
lowfat, nutitious, easy, cheap, and fast. What more could you ask from
a recipe?

Thanks! I love the meal ideas I get around here!

Jude wrote:
> I made "Eggs In Purgatory" for brunch today. Somebody - I think it was
> saerah - posted the recipe a while back in the inexpensive dinners
> thread and I'd saved it.
>
> It was wonderful!
>
> Everybody cleaned their plates.
>
> My 9 year old daughter was thrilled 'cuz she could help make it. She
> crushed and sauteed the garlic, poured in the cans of tomato sauce and
> added the herbs, set the timeer, learned how to simmner sauce and
> stirred occasionally. All I did was added the eggs to the hot skillet,
> covered, and served.
>
> We had it with sourdough toast and cantelope. Delicious, healthy,
> lowfat, nutitious, easy, cheap, and fast. What more could you ask from
> a recipe?
>
> Thanks! I love the meal ideas I get around here!
>

yeah, it was me. I got the recipe from "the sporanos family cookbook",
but I've seen it elsewhere also. My kid likes to help me make it, too!

--

saerah

http://anisaerah.cmayes.net/blog/

"This morning, I woke up
Feeling brand new and I jumped up
Feeling my highs, and my lows
In my soul, and my goals
Just to stop smokin, and stop drinkin
And I've been thinkin - I've got my reasons
Just to get by, just to get by" -Talib Kweli

On Sat, 20 May 2006 18:03:03 GMT, sarah bennett wrote:

> Jude wrote:
> > I made "Eggs In Purgatory" for brunch today. Somebody - I think it was
> > saerah - posted the recipe a while back in the inexpensive dinners
> > thread and I'd saved it.
> >
> > It was wonderful!
> >
> > Everybody cleaned their plates.
> >
> > My 9 year old daughter was thrilled 'cuz she could help make it. She
> > crushed and sauteed the garlic, poured in the cans of tomato sauce and
> > added the herbs, set the timeer, learned how to simmner sauce and
> > stirred occasionally. All I did was added the eggs to the hot skillet,
> > covered, and served.
> >
> > We had it with sourdough toast and cantelope. Delicious, healthy,
> > lowfat, nutitious, easy, cheap, and fast. What more could you ask from
> > a recipe?
> >
> > Thanks! I love the meal ideas I get around here!
> >
>
> yeah, it was me. I got the recipe from "the sporanos family cookbook",
> but I've seen it elsewhere also. My kid likes to help me make it, too!

Post the recipe again, to refresh our memories.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> On Sat, 20 May 2006 18:03:03 GMT, sarah bennett wrote:
>
>
>> Jude wrote:
>> > I made "Eggs In Purgatory" for brunch today. Somebody - I think it was
>> > saerah - posted the recipe a while back in the inexpensive dinners
>> > thread and I'd saved it.
>> >
>> > It was wonderful!
>> >
>> > Everybody cleaned their plates.
>> >
>> > My 9 year old daughter was thrilled 'cuz she could help make it. She
>> > crushed and sauteed the garlic, poured in the cans of tomato sauce and
>> > added the herbs, set the timeer, learned how to simmner sauce and
>> > stirred occasionally. All I did was added the eggs to the hot skillet,
>> > covered, and served.
>> >
>> > We had it with sourdough toast and cantelope. Delicious, healthy,
>> > lowfat, nutitious, easy, cheap, and fast. What more could you ask from
>> > a recipe?
>> >
>> > Thanks! I love the meal ideas I get around here!
>> >
>>
>> yeah, it was me. I got the recipe from "the sporanos family cookbook",
>> but I've seen it elsewhere also. My kid likes to help me make it, too!
>
>
> Post the recipe again, to refresh our memories.

Eggs in purgatory: (adapted from
The Sopranos Cookbook)

1 garlic clove, minced
1 Tb olive oil
1 cup canned tomato puree or tomato sauce
1/4 tsp each dried oregano and basil
salt and pepper
4 large eggs
a TB of grated parmesan

Cook the garlic for a minute over medium heat in a small skillet. add
the tomato sauce and the seasonings. simmer over a very low heat for
about 10 minutes, or thickened slightly.
Using a spoon, make a well for each egg, and carefully slide the eggs
into the sauce. sprinkle with the cheese and a little bit more pepper (I
like to use crushed red pepper in this, too). cover and cook over low
heat for about 10 minutes, or until the eggs are done to your liking.

--

saerah

http://anisaerah.cmayes.net/blog/

"This morning, I woke up
Feeling brand new and I jumped up
Feeling my highs, and my lows
In my soul, and my goals
Just to stop smokin, and stop drinkin
And I've been thinkin - I've got my reasons
Just to get by, just to get by" -Talib Kweli

sarah bennett wrote:

>
> Eggs in purgatory: (adapted from
> The Sopranos Cookbook)
>


AKA Uova in Purgatorio. It really is a great recipe. In the US, eggs
are seen as mainly a breakfast dish. Not so in much of the rest of
the world. I'm with them.

Poached Eggs with Morel Ragout

Recipe By avid Rosengarten
Serving Size : 2 Preparation Time :0:00
Categories : Brunch Egg Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh whole morel mushrooms -- halved if large
2 tablespoons butter
1/2 cup minced shallots
1 garlic clove -- minced
1/3 cup Madeira
1 cup beef stock
1 pinch fresh thyme leaves
4 tablespoons demi-glace
1/4 cup creme fraiche
4 large eggs
1 tablespoon olive oil
2 slices homemade-type loaf bread
Chopped parsley
Chopped chives
Chopped tarragon

Rinse morels under cool water just before cooking. Drain, squeeze
them gently and pat dry. In a large skillet melt butter, add shallots
and garlic and saute 3 minutes until softened. Add morels and saute 4
minutes, until they release their juices. Add Madeira, bring to a
boil and reduce by half. Add stock and thyme and reduce again by
half. Add demi-glace and creme fraiche, bring to a boil, stirring
and reduce until lightly thickened.

Meanwhile poach eggs for 4 minutes. Remove with a slotted spoon
to paper towels to drain. Cut bread slices in half to form
triangles. Heat olive oil in a skillet and saute bread until
lightly browned on both sides. Drain on paper towels. Dip edges
of bread in parsley to coat.

To serve, place 2 bread triangles on each warmed plate, top
each with a poached egg and top with half of sauce. Sprinkle
with chives and tarragon to garnish.

This recipe yields 2 servings.

--
Reg