Sunny's Eggs in Burgatory
You can never have too many breakfast recipes, so give Sunny's Eggs in Burgatory a try. This recipe serves 4 and costs $1.85 per serving. One serving contains 476 calories, 27g of protein, and 31g of fat. 311 person were glad they tried this recipe. If you have honey, kosher salt, curry powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 71%. If you like this recipe, you might also like recipes such as Sunny Side Up Eggs, Sunny's Deviled Eggs, and Sunny's Devilish Eggs.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup canned chopped tomatoes
1/4 cup loosely packed, gently chopped fresh curly parsley
3 teaspoons mild yellow curry powder
4 extra-large eggs
6 to 8 sprigs fresh thyme, leaves stripped and gently chopped
1 pound ground chuck (80-percent meat, 20-percent fat)
2 tablespoons honey
1 teaspoon hot sauce, such as Frank's RedHot
1/2 cup ketchup
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon grated red onion pulp (use a box grater or rasp)
1/4 teaspoon onion powder
Equipment:
bowl
plastic wrap
measuring cup
whisk
frying pan
baking sheet
Cooking instruction summary:
In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour. In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined. Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce. Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.
Step by step:
1. In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl.
2. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour.
3. In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined.
4. Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce.
5. Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes.
6. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.
Nutrition Information:
covered percent of daily need
