“A simple Sunday brunch or, if you're like me, a go-to gourmet breakfast, my version of eggs al pomodoro is inspired by the prix fixe at Lil' Frankie's. Flavored with spicy Italian sausage and infused with earthy rosemary, the salty tomato sauce luxuriously balances out the sweet poached eggs. Enjoy with a fresh cup of hazelnut coffee or a Bloody Mary.”
READY IN:
15mins
SERVES:
1
YIELD:
2-3 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a pot of water to a boil.
  2. Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water).
  3. Gently crack an egg into the bath and lower the heat.
  4. Add another and repeat until they're all in the pot.
  5. Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing).
  6. Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step.
  7. For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it.
  8. For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly.

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