By Noah Kaufman
Updated August 05, 2016
Noah Kaufman

We took our show on the road for our first live, on-location cooking demo today with chef John DeLucie of the recently opened Bedford & Co. He showed us how to make a couple delicious dishes from his brunch menu cooked over an open fire, which, as we learned, is quite literally 1000 degrees Fahrenheit. Here’s the thing about that: Smartphones aren’t meant to be held shooting video in front of a fire that is 1000 degrees Fahrenheit for an extended period of time. So our phones shut down a couple times. But our intrepid video editor cut them together into a single demo for your viewing pleasure. Check out chef DeLucie below

We also got the chef to share his recipe for eggs in purgatory so you can give them s a try for your own brunches this weekend.

PRO TIP: If you’re going to film over the grill, make sure to stand back a few feet.

Eggs in Purgatory


  • 2 eggs
  • 1⁄2 cup roasted tomato sauce (see below)
  • 1 slice country sourdough bread
  • 1 tablespoon grated Parmesan
  • Extra virgin olive oil
  • Salt and pepper

Roasted tomato sauce ingredients

  • 5 plum tomatoes
  • 1⁄4 spanish onion
  • 3 whole garlic cloves
  • 1 handful basil leaves
  • Extra virgin olive oil
  • Salt and pepper


For sauce

Toss all ingredients with extra virgin olive oil and salt,and pepper to taste. On a hot grill char all ingredients.

Once nicely roasted remove from grill to a small sauce pot and cook for ten minutes to concentrate the flavor.

Place all ingredients in a food processor and pulse until you have a chunky consistency.

Set aside until needed.

For eggs

In a cast-iron pan over medium heat on grill add the tomato sauce (just enough to cover1/4” of the bottom of the pan).

Add 2 eggs, season with salt and pepper and cover with Parmesan. Cook eggs to desired consistency. Add grilled bread and serve.