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Mini Egg "Omelette" in Poacher
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 cup ready made or your own tomato salsa
Heat about 1/2 inch water in frying pan. Insert egg poaching insert. (Or, use one of the wonderful egg poaching sets available) Spoon several tablespoons salsa into each poaching cup. Crack egg into salsa, pierce the yolk with a toothpick. Sprinkle with salt and pepper. Cover. Reduce heat so as to just simmer the water. Cook about 8 minutes, more or less. To serve, arrange piles of grated cheese on serving plate. Spoon or invert egg onto cheese, garnish and serve.
Recipe created 2002-08-05.