Free Recipe Devilled Eggs
Recipe Type: Free Cheese Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Devilled Eggs Recipe
1 Small onion, chopped
1 oz Butter
1 lb Tomatoes, skinned and choppd
Or2 x 14oz tined, chopped
Juice of 1/2 a lemon
1 tb White wine vinegar
2 tb Tomatoe puree
1 tb Worcestershire sauce
2 ts Brown sugar
1/2 pt Chicken stock
2 tb Chopped parsley
Salt and pepper
4 x Crumpets or muffins
Butter
4 Eggs
Devilled Eggs Preparation
Hot, spicy sauces – devils – were popular in Britain in the 19th century. This sauce is served with poached eggs but goes equally well with fried eggs. The sauce can be made the night before and kept covered in the fridge. Warm through just before serving. An egg poacher can be used. Fry the onion in the butter for 3 mins. Add the tomatoes, lemon juice, half the vinegar, the tomato puree, Worcestershire sauce, brown sugar, stock, parsley, and salt and pepper to taste. Bring to the boil and simmer gently for 20 mins until fairly thick. Keep the sauce warm. Lightly toast and butter the crumpets or muffins, and keep them warm. Half fill a deep frying pan with water. Add the rest of the vinegar, and bring to a gentle rolling boil. One at a time, crack each egg into a cup, and slide the egg into the bubbling water. Poach the eggs for 3 mins. Using two spoons, gather in the egg whites as they start to set, to give each egg a neat shape. Lift out the cooked eggs and drain on kitchen paper. Put each crumpet or muffin on a plate, and top with an egg. Spoon over the hot sauce, and serve immediately. Source:Reader’s Digest Guide To Creative Cooking and Entertaining. Submitted By MARC & VIVIENNE DE GRAAF <100431.3234@COMPUSERVE.COM> On 13 MAY 95 042757 EDT From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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