My chicken gals are rolling out the eggs these days. I’ve been passing them out to my lovely neighbors who put up with an occasional cranky hen. One that decides to exercise her vocal chords at 6am or during the dinner hour. I adore my plump and well fed chicken gals, but they are a chatty bunch.
It’s not a difficult task finding ways to use my chicken eggs. The Bennett Crew loves a tasty egg dish and welcomes most any egg central recipe.
Lightly fried in coconut oil over sautéed baby peppers, green onion and a splash of Tabasco. Poached in one of my favorite spring Italian soups, Aqua Cotta; Quiche, egg salad, and of course baked eggs.
One of our favorite baked egg dishes is Eggs in Purgatory. Cracked me up when I first came across the title of this recipe. I’ve eaten the egg dish in the past but never knew it was called “eggs in purgatory”.
After doing a little research on the name of the recipe, I believe it was Nigella who said it best. You must read her article in The Daily Beast regarding this tasty and somewhat appropriately named dish. You’ll have a good laugh.
I’ve chosen to prepare my eggs in purgatory a bit differently. But either way, it’s a delicious dish to be savored, especially on a Sunday morning. 
Eggs in Purgatory with Spring Greens
Ingredients
4 individual two egg ramekins, or 8 one egg ramekins, or one large baking dish 9×13 (truly you can make as many or as little as you like. I’ve written the recipe for 4 – 6 people)
8-10 1-2 inch slices day old artisan bread (baguette, ciabatta, rosemary loaf, whatever you have on hand)
8 eggs
1-2 cups homemade or store-bought organic tomato/pasta sauce
1 cup wilted and squeezed spring spinach, or spring greens from the garden
Pinch of red pepper flakes
1 tablespoon chopped fresh Italian parsley
½ -1 cup grated parmesan cheese
Salt and pepper to taste
Butter to grease the baking dishes
Directions
Pre-heat the oven to 450F.
Butter the bottom and sides of baking dish or dishes. Place one or two slices bread in the bottom of the two egg ramekin, one slice in a one egg ramekin and 8-10 slices in a 9×13 baking dish.
Next, scatter the wilted greens over the bread and season with salt and pepper and a pinch of red pepper flakes. Make a little well, scooting the greens around, so that when you drop the egg on top it won’t slide all over.
Then ladle tomato sauce over the bread and greens, again, making sure there is still a well over each slice of bread. Crack an egg and drop it over each well. 8 eggs for a 9×13, 1 egg for small 1 egg ramekin and 2 eggs for a 2 egg ramekin.
Season the egg with salt and pepper and then sprinkle with grated parmesan cheese.
Place the baking dish and/or ramekins in the oven. If using small ramekins, place them on a baking sheet and place them in the oven.
Bake for about 5-10 minutes or until the egg yolk is set and the egg white is opaque. The cheese on top will be slightly golden brown and sides should be bubbly.
Remove from the oven and let the eggs rest for just a few minutes. Garnish with chopped fresh Italian parsley and serve.
Adapted from multiple sources
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