Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenEggs - Poached - Eggs In Purgatory
Famous Authors (View All Authors)
Eggs - Poached -  Eggs In Purgatory Post by :herriott51 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1400

Click below to download : Eggs - Poached - Eggs In Purgatory (Format : PDF)

Eggs - Poached - Eggs In Purgatory

2 tbsp. olive oil
1 medium-size red onion, thinly sliced
28 oz. can tomatoes, drained
1/2 cup Gaeta or Kalamata olives, pitted or whole
Pinch of salt
4 to 6 eggs
1 bunch basil
1/4 cup freshly grated Parmesan cheese

In a 12 inch non-stick frying pan, heat oil over medium heat. Add onion and stir often until light brown, about 9 min. Slice tomatoes lengthwise into quarters and add along with olives and salt. Bring mixture to a boil, then reduce heat to medium-low.Simmer gently, uncovered and stirring often, just until tomatoes start to break down, about 15 min.

Carefully crack eggs into pan on top of tomatoes, keeping them whole and trying not to let them touch each other. Sprinkle with salt. Cover pan with a lid or foil. Cook over medium-low until whites have set and yolks are done as you like, from 6 to 8 min.

Meamwhile, remove basil leaves from stems. Stack several together, then cut into thick shreds with scissors or a knife. You'll need about 1 cup. When eggs are ready, sprinkle with cheese. Then scatter basil around sides.
If you like this book please share to your friends :

Eggs - Chinese Quiche Eggs - Chinese Quiche

Eggs - Chinese Quiche
1 unbaked (9-inch) pie shell 3 eggs 2/3 cup milk 1 (8-oz.) sliced water chestnuts 1 cup (4-oz.) shredded Monterey Jack cheese 3/4 cup finely chopped red peppers 3/4 cup sliced fresh mushrooms 1/3 cup sliced green onions 1 Tbsp. soy sauce 1/2 tsp. garlic powder 1/2 tsp. dry mustard 1/4 tsp. black pepper 1/4 tsp. sesame oil Preheat oven to 425ºF. Bake pie shell 5 minutes; set aside. Reduce oven temperature to 350ºF. In large bowl, beat together eggs and milk; stir in remaining ingredients. Pour into partially baked shell. Bake 50 to 55 minutes or until knife inserted 1

Eggs - Spiced Pickled Eggs - Spiced Pickled

Eggs - Spiced Pickled
Spiced Pickled Eggs 12 hard boiled eggs 1T. pickling spice 1t. salt red pepper flakes 2c. vinegar 1 medium onion, sliced and separated into rings 1/4c. sugar (or less) Peel eggs and put loosely in a jar. Set aside. Combine remaining ingredienta in a sauce pan. Bring to a boil. Reduce to low and simmer 5 minutes. Strain. Pour that mixture over eggs. Seal with an air tight lid and refrigerate at least 2 days. Will keep for 3 weeks.