March 30, 2006

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Creole Eggs

Since eggs are cheap this time of year, here's an egg recipe. I really love this, and have made it at least a half-a-dozen times in the past month! The sauce is very easy, and stands on its own - try poaching shrimp in it, instead. Wonderful!

These are deceptively simple - you make a quick sauce, then poach the eggs in it. Don't let the simplicity fool you; these are so good I made them again the next day!

2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon dried basil
8 ounces tomato sauce
1 teaspoon Creole seasoning
hot sauce to taste (Louisiana hot sauce is best)
1/4 teaspoon black pepper
4 eggs

Give a medium-sized, heavy skillet a squirt of non-stick cooking spray, and put it over medium-low heat. Add the oil and the garlic, and saute the garlic, not letting it brown, for just a couple of minutes. Add the basil, then the tomato sauce, creole seasoning, pepper, and hot sauce to taste. Stir it all up, and let it come to a simmer. Let it cook for a couple of minutes to blend flavors.

Now break your eggs into the sauce, cover the skillet, and let your eggs poach in the Creole sauce until done to your liking -- 4 1/2 to 5 minutes is about right for my tastes -- whites cooked through, but yolks still runny. Lift eggs out carefully with a big spoon, top with the remaining sauce, and serve.

2 Servings: 214 Calories; 14g Fat; 13g Protein; 11g Carbohydrate; 2g Fiber; 9g usable carbs.

Posted by HoldTheToast at March 30, 2006 09:01 PM