*  Exported from  MasterCook  *
 
                               DEVILLED EGGS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -