Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Poached Eggs Creole

Submitted by: Mary on 03/12/2003
3492 views
2.86 avg rating
222 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

4 T Thinly sliced onions

4 T Butter

8 T Thinly sliced green pepper

1/2 C Sliced mushrooms

18 Small green olives


1 C Chicken or beef stock

2 1/2 C Canned, dices tomatoes, drain (reserve liquid)

1/2 t Tabasco pepper sauce

1 Whole clove

Salt and black pepper, to taste

6 Eggs

Nutmeg

Directions

In large shallow earthenware casserole, saute onions in butter 2 minutes.



Add green pepper and cook gently for 5 minutes, stirring constantly.



Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally.



Add remaining ingredients (except eggs);



Cover and simmer 20 minutes.



Remove cover and carefully slip the eggs, one at a time into the casserole. Allow eggs to poach until the whites are firm. Dust yolks with a few grains of nutmeg and serve from casserole.

Servings

3

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

This is great with some creole/cajun sausage.
 
 
Search