Happy Monday! It’s nice to be back after a week long hiatus. Work is always especially busy for me the week before a holiday. On top of that we had plans almost every night this past week. A night with the girls, dinner with friends, putt putt for my nephew’s 8th birthday… slow down life! Luckily I get the luxury of the whole week off starting today! Renly and I are hopping in the car and heading to Tennessee in a few hours to spend Thanksgiving with my family. Robert has to work until Wednesday so he’ll be flying down then. I haven’t been home since my sister’s graduation in May so we are long overdue for a visit. I’m not sure what I’m more excited about…sleeping in all week, seeing my friends and family, or eating all my favorite foods I can only get at home (confession: probably the latter).

 

So after a busy week and a chilly evening spent putt putting on Friday per my sweet nephew’s request, Saturday called for a hot breakfast. I also needed to have all of the ingredients on hand since I needed to clean out the fridge before we left town. Eggs in purgatory fit the bill, so much so that I cut my Saturday morning workout short so I could hurry home and scarf them down. I don’t usually go to the gym during the weekend so I only felt marginally guilty leaving. Although for the sake of complete disclosure I have been known to leave the gym early on a week day when hungry also. Who can work out on an empty stomach? Really. But back to the eggs…

 

Eggs in purgatory is simple to make, slightly spicy and packed with veggies. Eggs are poached in a quick tomato sauce which transforms into the perfect “dip” for crusty bread. Mmm. It fits the bill for breakfast (hello, eggs) but can easily be made for lunch or dinner. Robert doesn’t love tomatoes so I usually reserve this recipe for times he isn’t home. He ran errands Saturday morning while I enjoyed this dish. And by enjoyed I mean I ate the entire thing….all of it….by myself. I did take a picture which I showed him when he returned and unfortunately for him he told me he thought it looked pretty good and that he’d like to try it. Sorry sweetie, next time.

Hope everyone has a great Thanksgiving holiday! Hopefully I’ll find some time to catch up on blogging while I’m off. It may be tough between all the other important things I have to do. You know, like sleeping, shopping, spending time with family, cuddling with Renly and of course eating….always eating

 

Eggs in Purgatory

Ingredients:

2 Eggs (or more, depending on how many you are feeding)

1 14.5 oz. Can Diced Tomatoes (I used what I had in my pantry which was Hunt’s w/ Basil, Garlic and Oregano)

1 Cup of fresh Spinach

2 tsp. Olive Oil

1 clove minced Garlic

1/4 tsp. of Crushed Red Pepper

2 tsp. of parmigiano reggiano cheese (optional)

Salt and Pepper to taste

Crusty Bread to dip (I used what I had in my pantry which was a whole wheat english muffin)

Directions:

1. Pour olive oil into a pan over medium heat. Add garlic and crushed red pepper flakes. Sauté for 1 minute.

2. Add tomatoes to pan, stir in spinach, sprinkle with salt and pepper, and bring to a bubble.

3. Crack the eggs into the pan, spaced evenly. Sprinkle cheese over eggs. Cover pan partially with lid and let it bubble for five minutes or until whites are set and yolks are still runny.

4. Remove from heat and serve! I ladled the eggs and sauce over my english muffin halves and ate it with a fork and knife, you can also pour it into a bowl and dip your bread. Enjoy!