Poached eggs creole
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | tablespoons | Thinly sliced onions |
4 | tablespoons | Butter |
8 | tablespoons | Thinly sliced green pepper |
½ | cup | Sliced mushrooms |
18 | smalls | Green olives |
1 | cup | Chicken or beef stock |
2½ | cup | Cooked tomatoes; with liquid res |
½ | teaspoon | TABASCO pepper sauce |
1 | Whole clove | |
Salt and black pepper to taste | ||
6 | Eggs | |
Nutmeg |
Directions
In large shallow earthenware casserole, saut, onions in butter 2 minutes.
Add green pepper and cook gently 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes.
Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with few grains of nutmeg and serve from casserole. Typos By Jim Kirk - captain@... by Pat Pate patpate@... on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997
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