Pasta,
Seafood and Eggs:
Eggs
Basin Street
from
Atlanta
Cooknotes
INGREDIENTS:
10
Tablespoons butter, divided
4
green onions and tops, minced
3
canned tomatoes, seeded and chopped
2
to 3 drops hot pepper sauce
1
cup grated sharp cheddar cheese
8
1/4-inch-thick slices cooked ham
2
fresh tomatoes sliced
4
English muffins, split
8
eggs
chopped parsley
TO
PREPARE:
Sauté
green onions in four Tablespoons butter for ten minutes. Add canned
tomatoes and pepper sauce; cook two to three minutes. While sauce
is hot, mix in an electric blender at high speed. Add cheese, blend
sauce until smooth, and keep warm. Cut ham slices in half to fit
each muffin. Sauté ham and tomato slices in four Tablespoons
butter. When cooked, place tomatoes on top of ham slices and keep
warm. Toast muffins, spread remaining two Tablespoons butter, and
keep warm. Poach eggs (see below). When ready to serve, layer
ham, tomato slice, and poached egg on each muffin half. Top with
warm sauce and garnish with parsley.
Poach
Eggs: To poach eggs, gently
slide each egg into simmering water to which approximately one teaspoon
vinegar has been added. Poach four to six minutes or until cooked
to desired firmness. Remove from water with a slotted spoon, drain,
and serve. Eggs can also be poached ahead of time, placed in cold
water, and refrigerated. Reheat in simmering water immediately before
serving.
SERVINGS:
4
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