Dana Slatkin

Bulls-Eye Eggs with Farmgirl Arrabbiata Sauce

Bulls-Eye Eggs with Farmgirl Arrabbiata Sauce

With Mother’s Day just around the corner and sunny skies above, I’ve got brunch on my mind. It’s one of the easiest meals to pull off, especially for company. Once you pump your guests full of coffee and mimosas, just about anything you prepare will be appreciated. No need to knock yourself out. Just pull out a couple crowd-pleasing recipes, like these frisky eggs with a spicy tomato sauce on a bed of grilled eggplant.

Bull’s-Eye Eggs have been on the menu at my family’s hotel, Shutters on the Beach, since 1994. When one chef attempted to take them off the menu to make room for newer brunch items, so many guests complained that the dish reappeared a few weeks later. You can find the original recipe in my book, Summertime Anytime, but here I’ve added a few farmgirl tweaks, such as the meatless Canadian bacon, which lends a subtle smokiness without extra grease (you could use bacon or a ham hock if you prefer).

Serve the eggs any style (sunny-side up is always cheery), either in a pretty ceramic serving dish, or in adorable mini cast iron skillets. If you have another 10 minutes to spare, whip up some Puffy Popovers and head outdoors for your first al fresco meal of the season. Even my mother would be tickled.

Time is running out to enter our April cooking contest!

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