You may have gotten a little sneak peak of this dish during my bacon bloody mary post yesterday–I’m sorry for the tease, but trust me this is worth the wait. Eggs are above and beyond my favorite brunch dish–I have to be in a special sort of mood for french toast or waffles, and I don’t really like pancakes, so if we’re out to brunch, there’s a 99% chance I’m ordering eggs. Usually it’s eggs benedict–until, that is, I discovered the sauce-poached egg dish at The Penrose on the Upper East Side. It changed my brunch life, and this recipe might just change yours.
The best thing about this dish is the simplicity. You can forgo making your own sauce–it’s too time consuming when it’s late Sunday morning and you’re starving and football is on in an hour. Instead, you kick jarred sauce up a notch with an extra dose of onion and garlic, and then let it go to work on poaching the eggs. Sound confusing? It’s not. Here ya go:
You’ll need (makes enough for two small skillets, or four eggs):
- 1 jar pre-made marinara sauce
- 1/2 sweet onion, chopped
- 1 1/2 tablespoons minced garlic
- 4 eggs
- herbed goat cheese
- salt and pepper
Pre-heat your oven to 400 degrees. Saute the onions and garlic in a tablespoon of olive oil in a pan, until soft and fragrant. Add the jar of sauce and simmer on low until it’s bubbly and heated all the way through. Pour the sauce into a cast iron skillet, then create small holes in the sauce where you’ll crack your eggs. Crack them gently into the spaces, then sprinkle the whole dish with salt, pepper and crumbles of goat cheese.
Pop it into the oven and cook until the egg whites have solidified, but the yolks are still runny (about 10 minutes, but keep an eye on it). Serve with warmed bread to use as the vehicle for the eggy saucy goodness to get to your mouth.
Oh, and I bet you spotted those extra-delicious looking home fries yesterday too, huh? The key to these is a packet of ranch dressing mix–yes, you heard me right. Head to the salad dressing aisle, grab a packed of powdered Hidden Valley Ranch dressing mix and toss it over cubed potatoes that have been coated in olive oil. Bake in a glass dish in the oven, mixing occasionally, until crunchy and cooked through. Skip the ketchup, because you totally don’t need it with the extra kick of ranch in there.