"eggs in purgatory": mashed potatoes for breakfast

     When I was younger, my Mom would always make eggs in purgatory for my brothers and I - a fried egg sandwiched between a mashed potato cake and tomato sauce - the idea being the potato cake is the clouds of heaven and the tomato sauce is the fires of hell, with the egg stuck in the middle like purgatory.

     Whether or not you enjoy the fun name of the dish, there is no denying it is a unique take on breakfast and certainly a perfect dish for brunch. It's savory, hearty, and satisfying for the whole family!

a perfectly cooked yolk

that's what it's all about!

     Eggs in purgatory holds so much nostalgia for me. I take a bite and I am suddenly sitting in my childhood kitchen on a Sunday morning, the smell of the eggs and my parents' coffee in the air. It truly has a special place in my heart and I know I will be making this for my kids someday. It's timeless!

     Now of course this is perfect after Thanksgiving because one of the main ingredients is mashed potatoes (which I have plenty of leftover). Making mashed potatoes in the morning seems so time consuming (but if you want to then be my guest!). So what I do is any time I have mashed potatoes with dinner I am sure to make a little extra with every intention in mind to make this the next morning. Brilliant, right?

a perfectly golden potato cake

 



This is what you want to achieve when making your mashed potato cake. The dough itself that you make in step 1 is pretty wet and the cake patty will seem flimsy and fragile, but once you get it in your pan and cooking it will come together nicely. Trust me! 

Eggs in Purgatory
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 people

You Will Need:

• 2 TBS olive oil
• 1 cup mashed potatoes
• 1/4 cup all purpose flour
• 3 large eggs
• at least 1/4 cup tomato sauce, more for preference
• shaved parmesan cheese
• fresh herbs, if desired

1. In a medium bowl, combine mashed potatoes, flour, and 1 egg. Split in half and create 2 evenly sized cake patties by rolling into a bowl and flattening to about 3/4-inch thickness.
2. In a medium saucepan heat up the olive oil and move around to coat the bottom of the pan. Gently pick up your patties with a large spatula and slide into the pan. Flatten back out if needed for reshaping. Cook about 3-4 minutes on medium heat, checking the bottom to see when perfectly browned (see above). Once done, flip and repeat on the other side.
3. While the cakes are cooking, heat tomato sauce in a small pot on low heat. Keep this on until ready to serve.
4. When cakes are done, remove pan from heat. Place cakes on plates. After a minute of resting, place pan back on heat, bringing it to medium-low, and crack open the other two eggs. Fry until desired doneness, preferably with the whites fully cooked and the yolks left runny.
5. When eggs are done, place on top of potato cakes. Evenly distribute tomato sauce over eggs with a spoon and also around it on the plate. 
6. Sprinkle shaved parmesan over the dish and also fresh herbs, if desired.

What is your breakfast nostalgia?