- Why It's Never Too Early to Make Gravy
- 13 Best Bread Tips
- 5 Ways to Give the Fast-Food Breakfast Sandwich a Makeover
- Two Black Belts in the Kitchen
- 3 No-Cook Pantry Staples to Get You Through the Summer
- Juice Like a Pro
- The Top 3 Reasons Food Businesses Fail
- Brussels Sprouts: Good for More Than Powering Christmas Lights
- How Mixologist Dave Arnold Makes the Perfect Gin and Tonic (And How You Can Too)
- 5 Winter Cocktails That Will Make You Forget How Freezing It Is Outside
The best egg dish ever is easier than an omelet and twice as tasty.
Think of the ultimate egg dish. You're probably picturing eggs benedict or a perfectly fluffy omelet. Chef Marco Canora of NYC's Hearth would tell you that you're wrong. For him and many other chefs, the apex of egg perfection is Uova al Purgatorio (a.k.a. Eggs in Purgatory), a classic Italian breakfast of eggs baked in a spicy tomato sauce. "It’s so incredibly sexy, tasty, fast and easy to execute," says Canora. "It delivers on the health, the flavor and the 'wow' component." For his classic version, Canora makes a quick tomato sauce in a skillet before stirring in an egg white and poaching the yolk in the sauce. "Understanding that recipe and seeing what unbelievable results you get encourages everyone to cook more at home," he says. F&W's Mexican-style Eggs in Purgatory (left) replaces the tomato sauce with a vibrant salsa of tomatillos, cilantro and scallions.