my favourite breakfast (if we’re out for breakfast) is Eggs Benedict – my poaching skills are pretty lame at home so we NEVER have it!
However, over the weekend when we like to linger a little longer over breakfast I like to make the amazing Nigella’s Eggs in Purgatory recipe from her Nigellissima: Instant Italian Inspiration book. I have tweeked it slightly – mainly because I’m not a lover of chopped tomatoes so this uses passata in it’s place and works equally as well (thanks @loveaudrey for this advice!). I’ve also suggested a couple of shakes of Tabasco sauce to give it an extra kick of spice!! This recipe is based on 2 people sharing.
- 4 x fresh eggs (we get ours from a local farm called Bubbas Barn – always makes me chuckle)
- 1 x teaspoon olive oil
- 1 x teaspoon of chilli flakes (I used lazy chillies in this post)
- 1 clove of garlic (I used lazy garlic in this post)
- Tabasco sauce
- 1 390g box of passata (I’ve started using one that contains basil as well and its delicious)
- 2 tablespoons of grated parmesan
- salt & pepper to taste
- Pour the olive oil into a frying pan, add the crushed garlic and chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
- Tip in the tomatoes, stir in the salt, add a couple of shakes of Tobasco sauce and let it come to a bubble. It’s got to be hot enough to poach an egg in.
- Crack in the eggs, sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, add some black pepper and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
- Remove from the heat and serve with chunks of crusty break
It’s not the prettiest dish to photograph but here’s Saturday’s breakfast efforts…
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