Poached Eggs With Chipotle Sauce

Recipe Ingredients

1		Dried chipotles or mora chiles
		Up to - 2
1/4 cup	59ml	Water or chicken stock
2 tablespoons	30ml	Shallots - minced
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Flour
1/2 teaspoon	2.5ml	Dried sage
1 teaspoon	5ml	Dried thyme
1 2/3 cups	394ml	Chicken broth
1/2 cup	118ml	Cream
		Salt to taste
12		Eggs
		Pan de maiz - (see recipe)

Recipe Instructions

This sounds like a dandy brunch item. Chipotle peppers are *very* hot, so be warned...

Before you begin preparing everything else, pour boiling water over chipotle or mora chiles. Cover and let soak for at least 1 hour. When chiles are well softened, puree them in a food processor with 1/4 cup w or chicken broth.

Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream.

Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it's picante. Taste, and add salt, if necessary.

Poach or lightly fry the eggs.

Cut corn bread into 6 large squares. Put a square on each plate. Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving.

These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate.

NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive mayonnaise and dash of lime juice and use as a sandwich spread.

Source:
Jo Anne Merrill

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.