Bloody Mary Eggs

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The last couple of weeks my daughter has been perusing her cook books, which is saying something she has a lot of them. She seems to gravitate towards one of the ones I got her for Christmas a couple of years ago. Bringing it Home by Gail Simmons.  She has made several things from it and I have blogged about most of them.

I enjoy a good Bloody Mary on occasion; friends of mine opened a breakfast and lunch place just down the road and they have a few signature Bloody Mary cocktails which are a quite nice way to start off a weekend. I should tell them about this recipe and maybe they might check it out? The funny part is I knew what we were having but my husband didn’t. After a few bites we asked him if he thought it tasted like a Bloody Mary. He nodded, took another bite and said it tastes exactly like a Bloody Mary.

Gail came up with this recipe in a head to head challenge with Marcus Samuelson in 2014 and won. Marcus liked it so much he put it on his brunch menu at one of his restaurants. I think you should give it a try. Plus adding a poached egg to almost anything makes it that much better in my opinion.

The recipe makes extra sauce which lasts a few days in the fridge or do as we did and freeze it for another day!

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Bloody Mary Eggs

A great morning after a late night out
Course Brunch

Ingredients

  • 2 28 ounce cans whole tomatoes, drained well San Marzano are the best
  • 2 tablespoons extra virgin olive oil plus more for serving
  • 1 medium yellow onion finely chopped
  • 2 ribs celery thinly sliced, plus celery leaves for garnish
  • 1 clove garlic finely chopped
  • celery or kosher salt
  • 1/4 cup vodka plus 2 tablespoons
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce Tabasco, Cholula or Sriracha
  • black pepper
  • 3 tablespoons prepared horseradish plus 1 teaspoon
  • 1/2 cup pimento stuffed green olives
  • 2 teaspoon distilled white vinegar
  • 8 large eggs
  • 4 slices white bread toasted and drizzled with EVOO hearty or rustic works best

Instructions

  • Drain the tomatoes really well, using your clean hands break up the whole tomatoes into small pieces. Heat the oil in a medium sauce pan over medium heat. Add the onions, celery ribs and garlic. cook stirring occasionally, until softened about 6-7 minutes. Stir in 1/4 teaspoon salt and them add the vodka. Cook until the liquid is evaporated by half. about 7-8 minutes. Add the tomatoes, Worcestershire, hot sauce and a good size pinch of black pepper. and 3 tablespoons horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20-25 minutes. Stir in the olives and remaining horseradish, remove from the heat Adjust the seasoning and hot sauce to your liking.
  • Fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time crack 4 eggs into a small bowl and carefully add each to simmering water. Poach for 3-4 minutes until the whites are set but the yolk is still runny,

    using a slotted spoon remove eggs from the water to a plate lined with paper towels and season with a little salt. If you have celery salt use it, if not kosher is great too.

    repeat with the 4 remaining eggs.

  • Divide the tomato sauce into four shallow bowl. Place a piece of toast in the center of each bowl, top with 2 poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

Originally posted at Cooking at Clark Towers