Marry Me Eggs (Eggs in Marry Me Sauce)
Marry Me Eggs nestle soft, jammy eggs in a rich, creamy sun-dried tomato sauce with garlic and fresh basil. An easy, romantic brunch built on the viral Marry Me sauce.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium shallot finely chopped
- ½ teaspoon kosher salt
- ½ cup fresh basil finely chopped
- ½ cup sun-dried tomatoes oil-packed, roughly chopped
- 3 cloves garlic finely chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- ½ cup dry white wine or chicken broth or seafood stock
- 1 13.5-ounce can coconut milk
- ¼ cup mascarpone cheese
- ¼ cup Parmesan grated
- 2 cups baby spinach or other vegetable, optional
- ½ medium lemon juiced
- 4 to 6 eggs
Instructions
- Melt the butter in a large pan with deep sides. Add the chopped shallot and season with the kosher salt. Cook, stirring occasionally, until translucent, about 3 to 5 minutes. Add the basil, sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes. Cook for 1 to 2 minutes, until very fragrant. Stir in the tomato paste, breaking it up with a spatula until dissolved, then pour in the white wine. Scrape up any browned bits off the bottom of the pan and cook for 1 to 2 minutes, letting the wine reduce by about half. Pour in the coconut milk, bring to a boil, then reduce to a simmer. Stir in the mascarpone and grated Parmesan until smooth, then add the spinach (if using) and cook until wilted. Squeeze in the lemon juice and stir well. Taste and adjust seasoning. Make small wells in the simmering sauce and crack an egg into each. Cover the pan and cook gently until the whites are set but the yolks are still runny, about 5 to 8 minutes. Garnish with extra basil and Parmesan, and serve immediately with crusty bread.
Notes
The Marry Me sauce makes about 4 servings; use 4 to 6 eggs depending on how many you're serving. Keep the simmer gentle once the coconut milk is added, as a hard boil can cause the sauce to split. Use a white wine nice enough to drink, since the flavor concentrates as it reduces. Don't skip the fresh lemon juice — it balances the richness. Pull the eggs while the yolks are still soft, as they keep cooking from residual heat. Substitutions: heavy cream for coconut milk; arugula, kale, or watercress for spinach; Pecorino Romano, crème fraîche, or Greek yogurt in place of some cheese; Italian seasoning or dried thyme for oregano; Aleppo pepper for a gentle heat. Make the sauce up to 2 days ahead and refrigerate; reheat gently and cook the eggs fresh. Do not freeze, as the sauce can turn grainy.