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.
Bloody Mary Eggs
- 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
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.