Eggs in Purgatory
Craving something warm and wholesome? Try these Eggs in Purgatory, a delightful dish bursting with flavor! With perfectly poached eggs, fresh asparagus, and a homemade sauce, this easy weeknight dinner is perfect for brunch or a cozy dinner. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Mixing Bowl
Ingredients
- 6 large eggs
- 1 bunch asparagus about 30 medium, ends trimmed, chopped in half
- 1.5 cups homemade sauce
- olive oil spray
- 1 clove garlic finely chopped
- 2 cups fat free chicken broth
- 0.25 cups fresh grated Pecorino Romano
Instructions
- In a large, deep non-stick skillet, heat the pan on medium; when hot, spray oil and sauté garlic until light brown (careful not to burn).
- Add homemade sauce and chicken broth; mix well.
- Add asparagus and cover.
- When the sauce boils gently, add the eggs and cheese, reduce to a simmer and cover.
- Simmer for 10 minutes on low.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to two days, but be aware that the eggs may become firmer upon reheating.
- Freezing: It's not recommended to freeze this dish as the texture of the eggs can change significantly.
- Pairing: Serve with crusty bread or a salad to complement the meal perfectly.
- Make it Spicy: Add red pepper flakes or a dash of hot sauce for an extra kick.
- Vegetable Variations: Feel free to replace asparagus with spinach, kale, or any seasonal vegetables you love!