Poached Eggs Creole

Recipe Ingredients

4 tablespoons	60ml	Thinly-sliced onions
4 tablespoons	60ml	Butter
8 tablespoons	120ml	Thinly-sliced green pepper
1/2 cup	118ml	Sliced mushrooms
18 cups	4266ml	Green olives (small)
1 cup	237ml	Chicken or beef stock
2 1/2 cups	156g / 5.5oz	Cooked tomatoes - liquid reserved
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1		Whole clove
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Eggs
		Nutmeg - to taste

Recipe Instructions

In large shallow earthenware casserole, saute 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.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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