Printer Friendly

Poached or fried eggs with bold sauce.

Lively flavors and eggs are good companions. A bold sauce wakes up the eggs' mild taste, while the yolk smooths peppery ingredients agreeably.

Here are two examples to serve for brunch or supper.

Eggs in Pepper Sauce 1 large red or yellow bell pepper 2 fresh large Anaheim (California) chilies 2 tablespoons olive oil or salad oil 1/2 pound hot Italian sausage, cut into 1/2-inch-thick diagonal slices 2 cloves garlic, pressed or minced 1 large onion, thinly sliced 1 teaspoon dry basil 1/2 teaspon crused anise seed 2 large firm-ripe tomatoes, cored and coarsely chopped 4 large eggs Salt and pepper

Place bell pepper and chilies in a 9-inch pie pan and broil about 4 inches from heat, turning often until charred, about 10 minutes. Place in a plastic bag; let cool. Pull off and discard skin, seeds, and stems. Thinly slice pepper and chilies. Pour oil into a 10- to 12-inch frying pan set over medium heat. Add sausage and cook, turning occasionally, until browned. With a slotted spoon, remove sausage and set aside. Add garlic, onion, basil, and anist to pan; stir often until onion is very limp. Add sausage, pepper, chilies, and tomatoes and bring to boiling, stirring often. Reduce heat to simmering.

With a large spoon, make 4 depressions 3 to 4 inches apart in sauce mixture. Drop 1 egg into each depression. Cover and simmer until eggs are done to your liking, 4 to 6 minutes for soft yolks. With a large spoor or spatula, transfer each egg to a shallow bowl or plate; spoon remaining vegetable sauce around eggs. Add salt and pepper to taste. Makes 4 servings.

Eggs with Tomatillo Puree 2 Tablespoons butter or margarine 1 small onion, coarsely chopped 1 clove garlic, pressed or minced 4 teaspoons seeded minced fresh hot chili such as jalapeno 3 large tomatillos (2-in. size), husked and coarsely chopped (1-1/2 cups 1/2 cup water 1/3 cup chopped fresh cilantro (coriander) Salt 4 to 8 large eggs, softly fried Cilantro sprigs 4 to 8 warm soft corn tortillas (7 in.)

In a 10- to 12-inch frying pan, melt the butter over medium heat. Add onion, garlic, and chili; stir until onion is limp. Add tomatillos and water; cover and simmer until tomatillos are tender, about 5 minutes. Pour into a blender and add cilantro; puree. Add salt to taste.

Place 1 or 2 eggs on each of 4 warm dinner plates. Spoon about 1/4 cup of the warm tomatillo sauce alongside. Garnish with cilantro sprigs. Serve with tortillas and remaining sauce. Serves 4
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Nov 1, 1985
Previous Article:Catfish are coming.
Next Article:From your barbecue ... smoked birds, big or small, to serve hot or cold.

Related Articles
Salmon ravioli? They're stuffed with fish mousse.
Pastry rafts or standing tall ... three ways to enjoy asparagus.
Tortillas benedict ... and other Mexican twists with eggs.
A dessert handed down.
A better (for you) eggs Benedict.
Easy eggs Benedict, from lavish to light.
CK: Cooking for Kids.
Get a taste of Italy nibbling on a delicious gnocchi.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters