*  Exported from  MasterCook  *
 
                      POACHED EGGS WITH CHIPOTLE SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    To 2 dried chipotles or
                         -mora chiles
      1/4   c            Water or chicken stock
    2       tb           Shallots, minced
    1       tb           Olive oil
    1       tb           Flour
      1/2   ts           Dried sage
    1       t            Dried thyme
    1 2/3   c            Chicken broth
      1/2   c            Cream
                         Salt to taste
   12                    Eggs
                         Pan de Maiz (see recipe)
 
   This sounds like a dandy brunch item.  Chipotle peppers are *very*
   hot, so be warned...
   
   Before you begin preparing everything else, pour boiling water over
   chipotle or mora chiles.  Cover and let soak for at least 1 hour. When
   chiles are well softened, puree them in a food processor with 1/4 cup
   w or chicken broth.
   
   Meanwhile, saute shallots in olive oil until softened.  Then add
   flour and cook until lightly brown.  Stir in the herbs and slowly
   whisk in the chicken broth.  Simmer for 5 minutes and then add the
   cream.
   
   Simmer sauce for 15 minutes or until slightly reduced.  Cream will
   thicken. Add 2 teaspoons of the chipotle puree and simmer for 5
   minutes longer to concentrate flavors.  If you want more chipotle
   flavor, you may add more puree at this point.  Be careful, it’s
   picante.  Taste, and add salt, if necessary.
   
   Poach or lightly fry the eggs.
   
   Cut corn bread into 6 large squares.  Put a square on each plate.
   Place cooked eggs on top of corn bread and ladle on about 1/3 cup of
   Chipotle Sauce per serving.
   
   These eggs are great accompanied by black beans, turkey sausages and a
   fresh fruit compote to cool down the palate.
   
   Serves 6.
   
   NOTE:  Reserve leftover chipotle puree for another recipe.  Or blend
   with olive mayonnaise and dash of lime juice and use as a sandwich
   spread.
   
   PER SERVING (without cornbread):  255 calories, 15 g protein, 5 g
   carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g
   fiber.
   
   Posted by Stephen Ceideburg
  
 
 
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