Eggs in Purgatory with Spring Greens

My chicken gals are rolling out the eggs these days.  I’ve been passing them out to my lovely neighbors who put up with an occasional cranky hen.  One that decides to exercise her vocal chords at 6am or during the dinner hour.   I adore my plump and well fed chicken gals, but they are a chatty bunch.

It’s not a difficult task finding ways to use my chicken eggs.  The Bennett Crew loves a tasty egg dish and welcomes most any egg central recipe.

Lightly fried in coconut oil over sautéed baby peppers, green onion and a splash of Tabasco. Poached in one of my favorite spring Italian soups, Aqua Cotta; Quiche, egg salad, and of course baked eggs.

One of our favorite baked egg dishes is Eggs in Purgatory.  Cracked me up when I first came across the title of this recipe.  I’ve eaten the egg dish in the past but never knew it was called “eggs in purgatory”.

After doing a little research on the name of the recipe, I believe it was Nigella who said it best.  You must read her article in The Daily Beast regarding this tasty and somewhat appropriately named dish.  You’ll have a good laugh.

I’ve chosen to prepare my eggs in purgatory a bit differently.  But either way, it’s a delicious dish to be savored, especially on a Sunday morning. 😉

Eggs in Purgatory with Spring Greens

Ingredients

4 individual two egg ramekins, or 8 one egg ramekins, or one large baking dish 9×13 (truly you can make as many or as little as you like.  I’ve written the recipe for  4 – 6 people)

8-10  1-2 inch slices day old artisan bread (baguette, ciabatta, rosemary loaf, whatever you have on hand)

8 eggs

1-2 cups homemade or store-bought organic tomato/pasta sauce

1 cup wilted and squeezed spring spinach, or spring greens from the garden

Pinch of red pepper flakes

1 tablespoon chopped fresh Italian parsley

½ -1 cup grated parmesan cheese

Salt and pepper to taste

Butter to grease the baking dishes

Directions

Pre-heat the oven to 450F.

Butter the bottom and sides of baking dish or dishes.  Place one or two slices bread in the bottom of the two egg ramekin, one slice in a one egg ramekin and 8-10 slices in a 9×13 baking dish.

Next, scatter the wilted greens over the bread and season with salt and pepper and a pinch of red pepper flakes.  Make a little well, scooting the greens around, so that when you drop the egg on top it won’t slide all over.

Then ladle tomato sauce over the bread and greens, again, making sure there is still a well over each slice of bread.  Crack an egg and drop it over each well.  8 eggs for a 9×13, 1 egg for small 1 egg ramekin and 2 eggs for a 2 egg ramekin.

Season the egg with salt and pepper and then sprinkle with grated parmesan cheese.

Place the baking dish and/or ramekins in the oven.  If using small ramekins, place them on a baking sheet and place them in the oven.

Bake for about 5-10 minutes or until the egg yolk is set and the egg white is opaque.  The cheese on top will be slightly golden brown and sides should be bubbly.

Remove from the oven and let the eggs rest for just a few minutes.  Garnish with chopped fresh Italian parsley and serve.

Adapted from multiple sources  

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Comments

  1. I loved these eggs when I saw them on Nigellisima and I still love these, just as much seeing them on your blog. Baked eggs are definitely a breakfast/brunch for champions. Love the script & font overlay too, it adds such style to the photos!

  2. Hello Karista, this is a beautiful dish to wake up to on Sunday morning. I will have to get my boys on that so they can make breakfast in bed. Now that cracked me up , “like that would ever happen…” LOL However, I can always dream.

  3. We don’t have our own chickens since we travel so much but our best friends do. They keep us in fresh eggs…my husband just brought home two dozen today. Your eggs in purgatory sound like a delicious way to use some of them.

  4. Wow! This sounds delicious. I should go and see if I can come up with a eat clean version of that. Like trading the bread for some whole wheat bread and substituting the butter…

    Thanks for the ping-back by the way. I sure am a new follower.

    • I think this dish would be grand even without bread. possibly just a lovely dish of wilted spring greens, the tomato sauce, eggs and then top with some cheese. 🙂 Delish! Thanks for stopping by.

  5. Every time you make an egg dish I pester my husband to let me get chickens. He kindly requests that you no longer post egg dishes. 😉 This dish is so up my alley. I love eggs for breakfast, lunch or dinner. Yummy and good for you!

    • You must have chickens Melanie! Your girls would have so much fun helping you with them. I have four and get four eggs a day! I think your husband would enjoy them too 🙂

  6. Another meal I’m happy to eat for breakfast lunch and dinner. The best kind!

    • I’d eat this breakfast, lunch and dinner as well Wendy. Hope you’re doing well and business is fabulous! I’m hoping to get back up there soon. 🙂

  7. Such a delicious dish Karista! I have to check out the article from Nigella…

  8. Hens are indeed chatty and fun, and you’re right – just so curious! One of our dogs had a bone in the backyard last night and the chickens were chasing him around to see what he was chewing on! We love eggs in any form and Eggs in Purgatory sounds amazing. I’m popping over to read Nigella now. Thanks for the great recipe, Karista!

    • Hannah that is so funny about your dog and chickens! When Tank follows me into the chicken pen the hens love to chase him and I have one bossy chicken gal who pecks at him given the chance.

  9. I’ve never heard of ‘Eggs in Purgatory’ but it sure sounds delicious! Will read the Nigella article —

  10. How delicious! I love eggs and the idea of baking them on top of some bread like this sounds lovely. I shall bookmark this one to make when we next have some guests staying the night. It will make a perfect ‘morning after’ brunch 🙂

    • Anneli I have to say they are delicious. I too love the chewy, crisp bread under the sauce and baked egg. Actually, it tastes a little like heaven. 🙂

  11. One of our favorites, though I often leave the bread out, and mix some cooked white beans or grains into the sauce instead…

  12. Haha – I’d never seen that Nigella article, but I’m so glad you linked to it – she’s fantastic. If I was getting some of these eggs out of the deal, I wouldn’t mind an occasionally noisy hen one bit – your neighbors must be loving it!

    • Isn’t that the funniest article, and interesting history on the title. I laughed when I read it and had to include the link. Thanks for stopping by Jess! Have a lovely week 🙂

  13. peasepudding says:

    We have just added two more hens to our gang to make 5. I never realized ow noisy hens could be, they to vocalize a lot don’t they? But we love the, too. One has discovered the cat bowl and sneaks in anytime we leave the door open! I’ll have to try eggs in purgatory too.

    • LOL! Not only can they be a vocal but they are extremely curious. Cracks me up the things they get into. So funny your hen likes the cat food. 🙂 Thanks for stopping by!

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