Eggs In Purgatory

Serves: 6

Branson Greenfelder

1 January 1970

Based on User reviews:

51

Spice

50

Sweetness

49

Sourness

46 mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 tsp

Red Pepper Flake

2

Smoked Bacons (slices cooked, chopped)

2

Eggs

1

Toasted Bread (for dipping, optional)

Directions:

1

Using a slotted spoon, transfer the egg to a paper-towel-lined plate to drain

2

Repeat this process with the remaining egg

3

To serve, divide the sauce into two shallow bowls

4

Place one poached egg in each bowl, and garnish with a piece of toasted bread if using

5

Combine the sauce, pepper flakes and bacon in a small skillet or pot

6

Cook over medium heat until bubbly, 3 to 5 minutes

7

Reduce the heat to a simmer, while you cook the eggs

8

Meanwhile, fill a 2-quart pot with water, leaving 1-inch of space from the rim

9

Bring the water to a boil

10

Set a small strainer over a bowl

11

Crack one egg into the strainer, and allow the loose parts of the white to drain off, 1 minute

12

Place a chopstick or a butter knife in the center of the pot with the boiling water

13

Stir vigorously to create a funnel effect (it should look like a mini tornado in the center of the pot)

14

Gently slide the egg into the center

15

Reduce the flame to keep the water at a gentle bubble

16

Cook the egg for exactly 2 minutes