Poached Eggs And Tomato With Spicy Mayonnaise

Recipe Ingredients

1/4 cup	59ml	Mayonnaise
1 tablespoon	15ml	Fresh chopped parsley
1/2 teaspoon	2.5ml	Tabasco brand Pepper Sauce
1 tablespoon	15ml	Butter or margarine
4		Tomato slices
4		English muffins - toasted
2 teaspoons	10ml	Vinegar
4 teaspoons	20ml	Eggs (large)

Recipe Instructions

In small bowl, combine mayonnaise, parsley and Tabasco sauce; set aside.

In 10-inch skillet, over medium heat, melt butter; add tomato slices. Cook about 1 minute on each side, turning once. Toast English muffins.

Meanwhile, fill non-stick skillet with water, about 3/4 full; add vinegar. Over high heat, heat to boiling; reduce heat to low. Break eggs, one at a time into saucer; slide each egg into simmering water. Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine.

To serve, top each English muffin half with tomato slice. With slotted spoon, carefully remove poached eggs from pan and place on tomato slices. Top with dollop of Spicy Mayonnaise and serve with remaining English muffin halves on side.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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