CookEat Recipe
Poached Eggs Mexicaine
Twelve poached eggs on red-pepper toast capped with green pepper quarters. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1926. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized eggs for soft centres or verified safe egg endpoint, retain hot service and avoid reusing No106 parent toast. Limites : Bread-cut waste, toast butter, pepper sizes and actual egg doneness unmeasured.
Method
Steps
Step 1
Cut twelve two-inch rounds from twelve quarter-inch bread slices, toast golden and lightly butter with measured actual butter. Fry four chopped red peppers in one teaspoon butter for five minutes and spread across the twelve toasts.
Step 2
Blanch three green peppers three minutes, remove skin with clean towel, quarter (twelve pieces) and fry in the separate one teaspoon butter until light brown.
Step 3
Poach twelve eggs by No106 method without its inherited toast: For twelve eggs, fill deep poaching pan with about 3.3 L water and one tablespoon vinegar; wet a plate with one tablespoon cold water, crack six eggs onto it and slide gently into water. Poach the printed three-minute guide to selected safe egg endpoint, lift/trim, then repeat for six more; omit No106 toast and its separate alternative route. Put one egg on each red-pepper toast, cap each with a green-pepper quarter and serve hot.
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