EGGS IN PURGATORY
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
- Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
- Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
- Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.
FRIED EGGS WITH COFFEE-CHIPOTLE MOLE
Time 20m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Purée tomatoes, coffee, onion, garlic, chipotle, and 1 tablespoon oil in a blender until smooth. Simmer purée in a 10-inch heavy skillet, stirring occasionally, until thickened, about 10 minutes. Stir in chocolate and season with salt. Remove from heat.
- While sauce simmers, fry eggs in 2 batches in remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until cooked as desired. Serve eggs topped with sauce.
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