Poached eggs creole

Yield: 6 Servings

Measure 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 \N Whole clove
\N \N Salt and black pepper to taste
6 \N Eggs
\N \N Nutmeg

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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