Print It

Eggs in Heaven



Pomodoro Sauce

1/2 cup chopped garlic
1 c diced onion
1 gal. chopped Roma tomatoes
¼ cup extra virgin olive oil
1-2 TB dried oregano
1 cup finely chopped basil
French baguette
Herbed Goat cheese spread for crostini


Procedure: Begin with a med to large stock pot. Add olive oil and sweat the onions before adding the garlic & oregano. Sauté garlic until it is aromatic (Not browned). Now add the chopped tomatoes, stir together and cook for 30-45 minutes over medium to low heat.

Stirring often, allow to simmer and reduce down. After about 30 minutes check seasoning/flavor and add salt & pepper to taste.

You may continue to reduce this sauce to an even thicker consistency, as desired- but when you remove from the heat add in the fresh basil.

At service, place poached eggs in bowl & cover with hot sauce, top with Brule mix (below) & place under broiler for a minute to brown.


Poached Eggs

Dozen eggs (2 per serving)
Heavy bottom pot with at least 3 “ water
1/8 cup white vinegar


Bring water and vinegar to a boil then reduce to rapid simmer. Crack eggs into water and poach. Remove eggs one white is firm – approximately 3 minutes.


Herbed Goat Cheese Spread

8 oz. goat cheese
6 oz. cream cheese
Splash of  heavy cream
1 bunch finely chopped herbs of choice, we like:
Thyme, basil, chives…
Salt & pepper

Incorporate first three ingredients in a food processor & blend until creamy, add hand chopped herbs at end & blend in!


Brule' Topping

½ cup Panko
6 TB finely chopped  Thyme
½ cup fine shredded Parmesan


Blend topping thoroughly. Nestle eggs and sauce into an onion soup bowl. Apply toppingf and brule' with torch.



Slice Baguette on bias for long slices
Place on cookie sheet and place in oven until golden
At service, spread with Herbed Goat cheese and serve alongside Eggs in Heaven.