Poached Eggs with Chunky Cajun Sauce
Recipe courtesy of the American Egg Board.
1 tablespoon cooking oil
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (16-ounce) jar bottled salsa
1 to 2 dashes hot pepper sauce (optional)
Water, as needed
6 large eggs
6 (1/2-inch thick) slices French or Italian bread
- In medium saucepan over medium heat, heat oil until hot enough to sizzle a drop of water. Add celery, pepper and onion. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes Stir in salsa. Cook and stir until mixture bubbles at edges. Stir in hot pepper sauce, if desired. Remove pan from heat. Cover and keep warm.
- Meanwhile, in large saucepan or deep omelet pan, bring 2 to 3-inches of water to a boil. Reduce heat to keep water gently simmering.
- Break cold eggs, one at a time, into custard cup or saucer or break several into bowl.
- Holding dish close to waters surface, slip eggs, 1 at a time, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
- With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
- To Serve: Place 2 slices of the bread on each plate. Top each slice with 1 poached egg. Spoon about 3/4 cup reserved sauce around or over eggs.
Makes 3 servings.
Nutritional Information Per Serving (1/3 of recipe): Calories: 387; Total Fat: 16g; Cholesterol: 424mg; Total Carbs: 41g; Fiber: 5g; Protein: 20g; Sodium: 1119mg.
Recipe and photograph courtesy of the American Egg Board.