Bloody Mary eggs

By Gail Simmons
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Bloody Mary eggs

Spice up your brunch with this Bloody Mary-inspired egg dish.

Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons.  Copyright (c) 2017 by GMS Media, Inc.  Reprinted with permission from Grand Central Life & Style.  All rights reserved.



  • 2 (28-ounce) cans whole tomatoes, drained
  • 2 tablespoons olive oil, plus extra
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, thinly sliced
  • 1 garlic clove, finely chopepd
  • Celery salt
  • 1/4 cup + 2 tablespoons vodka
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • Freshly ground black pepper
  • 3 tablespoons + 1 teaspoon horseradish
  • 1/4 cup pimento-stuffed green olives, chopped
  • 2 teaspoons distilled white vinegar
  • 8 large eggs
  • 4 slices rustic country bread, toasted


  1. In a medium, use clean hands to break up the tomatoes into small pieces. Heat the oil in a medium saucepan over medium heat. Add the onion, celery ribs, and garlic; cook, stirring occasionally, until softened, about seven minutes. Stir in quarter teaspoon celery salt, then add the vodka. Cook until the liquid is evaporated by half, about eight minutes. Add the tomatoes, Worcestershire, hot sauce, a generous pinch of black pepper, and three tablespoons of the horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20 to 22 minutes. Stir in the olives and remaining one teaspoon horseradish, then remove from the heat. Adjust the seasoning and hot sauce to taste.
  2. Meanwhile, fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. Once at a time, crack four eggs into a small bowl and carefully add each to the simmering water. Poach, gently spooning simmering water over the top of each egg, until the egg whites are set but the yolks are still slightly runny, from the water, and drain on paper towels. Season with celery salt and black pepper. Repeat with the remaining four eggs.
  3. Divide the tomato sauce into four shallow serving bowls. Place a toast slice in the center of each bowl and top with two poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.
  4. Note: Any leftover sauce can be kept, covered and refrigerated, for up to three days. Spoon it over toast or crackers for a snack, or use it as a base for simmering mussels or braising fish.


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