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.
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
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....
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