CookEat Recipe
Poached Eggs Créole
Poached eggs on plain toast covered with a chunky tomato, green-pepper, shallot and mushroom sauce.
Method
Steps
Step 1
Peel and thinly slice the one medium white onion and six shallots, and slice the two green peppers. Heat the one tablespoon butter in a saucepan and lightly brown these vegetables for eight minutes, stirring.
Step 2
Finely chop the half garlic clove. Peel, seed and finely chop the six fresh red tomatoes, and slice the six canned mushroom heads. Add these to the pan with one tablespoon flour, one teaspoon salt, one teaspoon sugar, half a teaspoon chopped parsley and half a teaspoon chopped chives. Stir and cook for twenty minutes, stirring occasionally, until the vegetables are cooked and the flour fully cooked. Keep the whole sauce hot without straining.
Step 3
Fill a wide low-sided pan with the three and a half quarts water, using a pan that gives a depth of at least four inches and room for six eggs without crowding. Bring to a boil and add the one tablespoon vinegar. Wet a clean dinner plate with the separate one tablespoon cold water.
Step 4
Crack six commercially pasteurized intact shell eggs onto the wetted plate without breaking the yolks, then gently slide them into the water. Poach for about three minutes, continuing until the eggs reach 74°C. Lift out with a skimmer and trim loose edges.
Step 5
Prepare the six plain unbuttered white-bread toasts. Put two poached eggs on each of three toasts and keep briefly hot. Repeat the same poaching method with the remaining six eggs and place two on each of the remaining three toasts.
Step 6
Arrange the six egg toasts on a warm dish, pour the complete hot Creole sauce over them, sprinkle with the remaining half teaspoon chopped parsley and serve promptly.
Cooked it? Rate it.
Cooked 0 times