Poached Eggs with Chunky Cajun Sauce
Both Cajuns and Creoles use the culinary “holy trinity” of celery, green pepper
and onion. When you’re really short of time, though, you can make do with bottled
salsa on its own. Either way, poached eggs, crisp bread and this zesty veggie-rich
sauce add up to an appetizing diet-wise meal.
- 1 tablespoon cooking oil
- 1/2 cup chopped celery (about 2 ounces)
cup chopped green pepper (about 2 1/2 ounces)
- 1/2 cup chopped onion (about 2
- 1 jar (16 oz.) bottled salsa (2 cups)
- 1 to 2 dashes hot pepper
- 6 eggs
- 6 (1/2-inch thick) slices French or Italian
bread (about 2 ounces)
- 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 boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a
time, into custard cup or saucer or break several into bowl. Holding dish close
to water’s surface, slip eggs, 1 by 1, 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. 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.
Reprinted with permission from
the American Egg Board.