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