GRAND VOYAGE ITALY
  • Piazza
    • Older Posts
  • Travel
    • Our Family's Voyage
  • Cucina
  • Culture
  • History
  • Style
  • Photos
  • Videos
    • Music Videos
  • About
    • Survey
    • Links
  • Shop 🛒
  • Piazza
    • Older Posts
  • Travel
    • Our Family's Voyage
  • Cucina
  • Culture
  • History
  • Style
  • Photos
  • Videos
    • Music Videos
  • About
    • Survey
    • Links
  • Shop 🛒
We're All About Italy

Recipe: Uova in Limbo (Eggs in Limbo)

5/9/2016

0 Comments

 
Picture
Here's a very easy and quick recipe I threw together for Lisa's birthday breakfast last Saturday. I've seen recipes for Eggs in Purgatory before, but wanted to put my own spin on it... I call this recipe Eggs in Limbo, because they baked on top of--and not in--a tomato sauce. I didn't like the way other "Purgatory" recipes usually poach eggs directly in tomato sauce in a large saute pan, and then need to be scooped out and portioned into plates when done--it's a bit messy. So, I figured I'd make individual casseroles for "We Three" (our name for our little famiglia) to provide a neater presentation. I bought these small Italian casseruola a while back and thought they'd be perfect vessels for baking the eggs. You can use any small oven safe casserole for this recipe. 

Ingredients

2 eggs for each individual casserole
2 thin slices of Speck or (Boar's Head brand) Prosciutto Piccolo (per portion), cut into 1/2" x 1" strips
Tomato sauce of your choosing (I used my basic pizza sauce recipe)
Shaved Parmigiano Reggiano for topping
Large, pitted black olives for garnish (Imported)
toasted, sliced ciabatta bread for garnish

Directions
  • I decided to pre-heat the sauce by placing a ladle of sauce at the bottom of each casseruola and heating them in a 400F (pre-heated) oven for 10-15 minutes (until steaming) before adding the eggs.
  • Next, I broke 2 eggs each into the casseruoli, along with 1 "jumbo" sized black olive each (you can add more if you love olives, or even dice them first), sprinkled the speck (or prosciutto), and topped with some shaved Reggiano cheese.
  • I then baked the casseruoli for another 8 minutes, or until the eggs glazed over and appeared nicely poached.
  • To finish, I topped with more shaved Parmigiano Reggiano and a drizzle of a great extra virgin olive oil. Ciabatta toast completed the dish. 

The results were simple and tasty. Lucas put way too much black pepper on his for my tastes (he sure loves things picante). Lisa thought it was a perfect birthday breakfast....

Boun appetito!

--Jerry Finzi

Please, stop by our SURVEY and spend 60 seconds telling us how we could make our blog better! Grazie!

Copyright, 2016, Jerry Finzi/Grand Voyage Italy - All rights reserved


You can also follow Grand Voyage Italy on:
Twitter
Google+
StumbleUpon
Pinterest
Facebook
Tumblr

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.


    Categories

    All
    1 Making Plans
    2 Gear And Tips
    3 Getting Around
    4 Tuscany
    5 Amalfi Coast
    6 Basilicata
    7 Puglia
    8 Rome
    9 Postcards
    Fotos Di Finzi
    History For Italians
    Humor
    La Cucina & Recipes
    More Than Gelato Pizza
    More-than-gelato-pizza
    News Del Giiorno
    Off The Tourist Path

    Archive

    January 2021
    January 2019
    December 2018
    November 2018
    August 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

    RSS Feed

Copyright 2014 - 2022 by GrandVoyageItaly.com
Picture
  • Piazza
    • Older Posts
  • Travel
    • Our Family's Voyage
  • Cucina
  • Culture
  • History
  • Style
  • Photos
  • Videos
    • Music Videos
  • About
    • Survey
    • Links
  • Shop 🛒