Month: July 2016

As I was sitting through the rain delay at the farmers market yesterday, I loved reading all your ideas on pairing tomato sauce with eggs for breakfast!  I did end up making something delicious.  So simple and easy and this would be a great idea for a brunch to feed a crowd.  I made this dish two servings, but you could easily multiply it to fit your needs.

I have no idea what the origin of “Eggs in Purgatory” originates.  But all I know is that this is delicious!

Eggs in Purgatory
Serves 2
A savory breakfast that is great for two people, or multiplied to feed a crowd for brunch.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
257 calories
26 g
201 g
11 g
14 g
4 g
328 g
1081 g
12 g
0 g
6 g
Nutrition Facts
Serving Size
328g
Servings
2
Amount Per Serving
Calories 257
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 201mg
67%
Sodium 1081mg
45%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
19%
Sugars 12g
Protein 14g
Vitamin A
35%
Vitamin C
15%
Calcium
17%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 cups marinara sauce
  2. 2 large eggs
  3. 4 ounces cooked red potato, diced
  4. 1 tablespoon part skim ricotta cheese
  5. 1 ounce mozzarella cheese, shredded
  6. pinch of crushed red pepper
  7. salt and pepper to taste
  8. 2 teaspoons chopped fresh basil
Instructions
  1. In a baking dish, lay the diced potatoes on the bottom.  Pour in the marinara sauce.  Crack two eggs on either side of the dish.  Dot the ricotta cheese and mozzarella cheese around the dish.  Top with crushed red pepper, salt and pepper to taste.  Bake at 425 for 15 minutes.  10 minutes if you like a runny egg.  If you are like me and don’t like a runny egg at all, finish off under the broiler for two minutes.
Notes
  1. Perfect for a brunch!
beta
calories
257
fat
11g
protein
14g
carbs
26g
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My Bizzy Kitchen http://www.mybizzykitchen.com/
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Half of this dish is only 5 smart points.  I toasted one ounce of thin sliced French bread (for 3 points) so I had 5 toasts to soak up all this deliciousness.  So good.  Before I knew it, it was time to get ready to go to work.  Last I checked yesterday morning it looked like I had a 30% chance of rain.  Well, while driving to the shop, this was what I was driving into.

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It took me an hour and twenty minutes to get to the shop alone.  It was raining so hard at some points that we were only driving 10 mph.  It stopped raining by the time I got to the shop, so we loaded up our cars and headed to Lincoln Square.  It was 86 degrees when I left my house and 71 degrees when I pulled into the shop.

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But the humidity and temps rose again.  Once we set up our tent, I checked the weather again:

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We are the only people that sell prepared food and 4-6 is our “dinner hour.”  As luck would have it, it rained from 4:30 to 5:30.

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But then the sun came out and I was able to sell my ass off for the last two and a half hours.  I still ended up making $800, which isn’t bad for a whole hour rain delay.  My boss did a morning market for six hours and only did $565.  We also sold 26 wraps and 4 salads in one hour – I worked with Edmundo – I love that kid.  So organized, neat, multi-tasker and doesn’t get ruffled when it gets busy.

I defrosted a pork chop in the fridge during the day so I could have that for dinner.  I didn’t know exactly what I was going to do with it, but when my neighbor at the market gave me a bag of shiitake mushrooms, I knew they would be involved.

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I cooked the pork chops for 4 minutes a side that I seasoned with Hardcore Carnivore rub (going to be doing an awesome giveaway on Monday – stay tuned!).  While the pork rested, I cooked the mushrooms in Pam for about 3-4 minutes.  I added 1 teaspoon of butter, 1 teaspoon of flour and cooked that for 1 minute.  Then added 1/2 cup skim milk to make a quick white sauce.  After the sauce thickened, I stirred in a tablespoon of Coop poblano mustard and a pinch of crushed red pepper.  Then poured that over the pork chop and sprinkled with dried parsley.  So quick and easy – dinner was ready in about 15 minutes.

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It was nearly 10:30 by the time I ate that, so I wish the picture was as good as this pork chop tasted.  The sauce was creamy, with a punch of heat from the spicy mustard and crushed red pepper, and the pork was seasoned perfectly and so juicy and tender on the inside.  I really, really, like pork chops.  I actually would venture to say that my brother and sister haven’t eaten a pork chop all year!

I am still watching Gray’s Anatomy – holy balls I am still only on season two and just finished episode 23?!  So I stayed up a bit late last night, but the beauty of having Friday off is that I was able to sleep in.  I didn’t even wake up until 9 this morning!

I have a bazillion bananas that no one has eaten, so I’ll be making something with bananas – muffins, bread – do you have a favorite recipe using bananas?  I am all ears.

Hope you have a wonderful weekend!  Come back on Monday for a great giveaway – you won’t want to miss it. Open-mouthed smile

Make it a great day!