Eggs Poached In Tomato Sauce

Oh Lucinda...Once again you've outdone yourself.
I added green onion to this dish and next time I would have put the egg over fresh or cooked spinach.

-1 28 ounce can whole plum tomatoes or crushed or pureed
-1 T. olive oil
-2 Garlic cloves
-Pinch of crushed red pepper flakes
-Coarse Salt and freshly ground pepper
-6 Large eggs
-6 slices toasted or grilled bread
-Freshley grated parmesan

Transfer tomatoes and their juices to the jar of a blender. (I used a food processor) Blend until the tomatoes are coarsely chopped.

Heat a small skillet over medium-high heat, add olive oil, garlic, red pepper flakes.

Add tomatoes and bring to a boil-season with salt and pepper.

Reduce heat to simmer for 20 minutes.

Crack eggs into tomato mixture, cover and let cook for 5 minutes. Remove from skillet, uncover, let stand for 5 minutes.

Transfer egg to a piece of toast. Spoon sauce over egg. Garnish with cheese.

Source:"Mad Hungry" Lucinda Scala Quinn

Flaky Buttery Biscuits

Lucinda says that these are the epitome of a cozy breakfast or great for dinner with fried chicken. Slather with butter or jam.
In my experience...they are almost easier than making toast or garlic bread, and much more impressive.













1 3/4 cups all-purpose flour
2 1/2 t. baking powder
1 t. coarse salt
6 T. chilled unsalted butter
3/4 cup milk

Preheat Oven 45o

-Butter or line baking sheet
-in a medium bowl, whisk together flour, salt and baking powder. Using fork, combine butter and flour mixture until resemble coarse meal. Slowly add milk, stirring with fork to desired consistency.
-Drop 2 T. of dough onto baking sheet. Bake for 13 to 15 minutes until golden. Cool slightly. Serve warm.

(For firmer less cakier bisuits add less milk and roll out dough, cut with biscuit cutter or rim of glass)

Source: "Mad Hungry" Lucinda Scala Quinn
Photo: Shawn Campbell