Thursday, June 23, 2011

Eggs Poached in Tomatoes

So, you like poached eggs.  That's nice, a lot of people do, and they are very good for you. Don't you find them rather dull?  Even with salt and pepper?

Do you then turn them to mouth-watering Eggs Benedict?  Lots of bread and sauce? Now, that's a great treat, but not very good for you.  How about trying something a bit different but just as flavor filled -- and the varieties are almost endless, a list of ingredients will be as long or short as you please:

1 can diced tomatoes (flavored if you wish)
4 eggs
Your choice of spices, flavorings
4 slices of toast (or alternatives)

I love tomatoes and keep diced tomatoes on hand for a number of recipes.  For this breakfast, one can serves four.  Additional ingredients will depend on whether or not your diced tomatoes are already flavored.  What you add will depend on your favorite flavors -- wanted a few caramalized onions; sauteed green or a bit of spicy pepper; maybe you feel like adding a need-to-scare-vampires garlic; simply salt and pepper?  Recently discovered flavorited Philadelphia Cooking Creme?

Add your best flavors, then decide whether or not you want them pureed for a smooth sauce, or have bits of the tomato to give flavor bursts.  Your choice.

Place a half tablespoon of olive oil (or good vegetable oil) into a skillet and heat before adding your favorite flavors, then the tomatoes.  Bring to a boil, then lower to a gentle simmer for about ten minutes to meld the flavors and cook thoroughly.

I break my eggs into separate cups - four in this case - then gently slide into the tomato mixture, keeping them as separate as possible.  Continue to simmer covered for about five minutes, check for your desired level of yolk doneness, then remove skillet from heat -- I have an electric stove, so I don't want any hangover heat continuing to cook my eggs.

Have prepared toast on plates, spoon an egg onto a slice of toast, spooning additional sauce over the top.  I like a wedge of Laughing Cow along side with it's rich creaminess -- and only 35 calories!

This more than qualifies for a variable recipe, not only for the 'favorite flavors', but think of the possibilities of that toast -- anything from French through sourdough to English muffins.  Might consider a variation of Huevos Rancheros and use corn tortillas (mmm, with a warm layer of refried beans)?  Could be served over No Yolk Egg Noodles for brunch or dinner, maybe with a wilted spinach side?

Let me know how you tried  it, please.

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