*  Exported from  MasterCook  *

                             Devilled Eggs

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Breakfast

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       sm           Onion -- chopped
  1       oz           Butter
  1       lb           Tomatoes -- skinned & chopped -OR-
  2       cans         Tomatoes -- chopped (14 oz ea)
    1/2                Lemon -- juice of
  1       tb           White wine vinegar
  2       tb           Tomato puree
  1       tb           Worcestershire sauce
  2       ts           Brown sugar
    1/2   pt           Chicken stock
  2       tb           Parsley -- chopped
                       Salt and pepper
  4                    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 minutes. 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 minutes 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 minutes. 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 <[email protected]>
 On 13 MAY 95 042757 EDT



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