Cheesy Eggs in Purgatory

Ingredients

• 28 oz can San Marzano whole peeled tomatoes   
• 3 cloves garlic  
• 3 anchovy fillets  
• Handful fresh basil leaves  
• 1/2 tsp salt  
• 1/2 tsp black pepper   
• 1/2 tsp chili flakes (optional)  
• Olive oil  
• Pinch of sugar (optional)  
• 2 tbsp butter  
• 6 eggs  
• 1 cup shredded provolone or mozzarella cheese 

Directions

1. Place your egg yolks, lemon juice, mustard, sriracha and miso paste in the glass jar of the blender and blend on high speed for about 10 seconds.  
2. Melt your butter in a glass measuring cup with a spout, and while running on low speed slowly drizzle your butter in through the hole in the top of the blender lid. Once all the butter is in, blend for another 30 seconds, or until the sauce is a thick consistency.  
3. Serve with all kinds of dishes, such as this Smoked Salmon Benedict or things like roasted asparagus, potatoes or steak!   

Makes: 6 servings