Table Talk with Chef Zachary Golper of Bien Cuit |
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Classic Eggs Benedict
Baked Eggs in Stuffing Cups
Eggs in Purgatory
- 3 tablespoons unsalted butter
- 1 onion, chopped
- Coarse salt
- 1 garlic clove, minced
- 1 (14.5-oz) can plum tomatoes
- Freshly ground black pepper
- Crushed red pepper
- 4 large eggs
- Farm bread or semolina bread, for serving
Purgatory, here, is a buttery tomato sauce with a little crushed red pepper for heat. It’s a great foil for the eggs you scramble into it. Don’t make the sauce hellishly hot.
- 1Melt the butter in a medium skillet over medium heat. Add the onion and a pinch of salt and cook until the onion is translucent and the edges are turning golden, about 8 minutes. Add the garlic and cook for a minute or so, until fragrant. Chop or crush the tomatoes and add them, with their juice, to the skillet. Season with salt, pepper, and a pinch of crushed red pepper. Bring to a boil, reduce the heat to maintain an active simmer, and cook for 15 to 20 minutes, until thickened.
- 2Turn the heat back up to medium and crack the eggs into the tomato sauce, spacing them evenly. Season with salt and pepper. As the whites set, nudge them with a wooden spoon, letting the uncooked whites run into the sauce. Leave the yolks alone for now. Once the whites pillow up in the sauce, give everything a stir, to scramble the yolks in lightly.
- 3Slice the bread. Toast it if you care to, and put a slice or two each on two plates. Spoon the eggs and sauce over the bread and serve immediately.