One of the perks of being a Food Buzz Featured Publisher is that I am given a chance to sample free products from Food Buzz Sponsors. When Eggland's Best was highlighted as a Sponsor, I was one of the lucky recipients of a coupon for a choice of Eggland's Best eggs. It wasn't hard for me to give a positive review on this product, because I buy this brand all the time! I pay extra to buy quality eggs, whenever possible. I look for free range, hormone-free and I always check the date on the carton.
nutritional value so special, you can click to their informative website which has great information and tips. I've used one of the eggs to make Ina Garten's Baked Scampi (which is excellent), and another recipe I have yet to post. I was inspired on how to use the remaining eggs when I read the March 2010 issue of Bon Appetit. Yesterday, I posted the Soda Bread recipe, which will become a family favorite. I've heard of "Eggs in Purgatory" before, and I've seen several versions. I chose this recipe because I'm a fan of artichoke hearts. You see, I live about 15 minutes from Castroville, California-- which is the Artichoke Capitol of the World. A little trivia-- Marilyn Monroe was once a Castroville Artichoke Festival Queen! I don't know the exact year, but this is folklore in my area-- but many locals attest to it. I also liked that this recipe is healthy. Before I show you how I made this, I want beginner cooks to know that is is very simple. I also followed most of the Bon Appetit's directions to make this-- but I was inspired to try an experiment with the remainder of the ingredients on the following day. So, let's get started:
Turn on the stove and grab a good skillet. I love my large cast iron skillet!
DO AHEAD: You can stop here, because the Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing. I didn't do this, so let's keep going. I'm going to show you something else in a moment... The directions say to transfer the sauce into a baking dish. If my skillet is oven-proof, why bother? After all, this is a one skillet meal! So...
Using the back of spoon, make 8 evenly spaced indentations (in my case, four) in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Pop the oven proof skillet right into the oven! That's one less dish to clean!
Pretty? I loved the presentation of this!
Soda Bread with butter and homemade apricot-pineapple jam and Eggs in Purgatory. But, how did the eggs turn out, this time?
Eggland's Best, for your gift! I hope I made you proud! The recipe is printed at the bottom of this post.
Thank you Eggland's Best for choosing me, as the Grand Prize Winner of your Contest! A recipe card is at the end of this post.