Eggs In Purgatory on a Boudin Patty

Eggs in Purgatory is a simple dish of poached eggs in a tomato sauce.  I usually prepare this dish with Skip's New Orleans Style Red Gravy, but your favorite marinara or pasta sauce can be used.  Serving the poached eggs on a crispy boudin patty makes for a great breakfast, lunch or anytime meal.  

Eggs in Purgatory on a Boudin Patty

1 lb boudin sausage

1 tablespoon olive oil

3 cups Skip's New Orleans Style Red Gravy or marinara/pasta sauce

4 eggs

 chopped green onions for garnish

Remove the casing from the boudin and shape into 4 patties.  Heat the olive oil in a skillet on medium high heat.  Place the patties in the heated oil until brown on both sides.  Remove the patties and set on paper towels.  Reserve the drippings in the skillet.

Pour the marinara/pasta sauce into the skillet with the drippings. Heat until the sauce comes to a boil, and reduce to a simmer.    Using a spoon, make a well in the sauce.  Break an egg into the well.  Continue with the remaining eggs.  Cover and simmer until the eggs are done to your taste, 10-15 minutes.  

Spoon the sauce onto four plates, and set the patties on top of the sauce. Spoon a small amount of  sauce on each patty.  Top each patty with an egg, and garnish with green onions.