Poached Eggs Creole 4 tablespoons thinly sliced onions 4 tablespoons butter 8 tablespoons thinly sliced green pepper 1/2 cup sliced mushrooms 18 small green olives 1 cup chicken or beef stock 2 1/2 cups cooked tomatoes, with liquid reserved 1/2 teaspoon TABASCO brand Pepper Sauce 1 whole clove salt and black pepper to taste 6 eggs nutmeg In large shallow earthenware casserole, saute onions in butter 2 minutes. Add green pepper and cook gently 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes. Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with few grains of nutmeg and serve from casserole. Makes 6 servings.

Poached Eggs with Creole Sauce & Fried Eggplant

Serves 4

1 Tbsp unsalted butter
1/2 med onion, chopped
1 small green pepper, seeded and chopped
1 tomato, peeled, seeded, chopped or 2/3 cup chopped, drained canned tomatoes
1/2 cup chicken stock, preferably homemade
1/2 cup tomato juice
1 tsp thyme, fresh or 1/4 teaspoon dried, crumbled
1/2 tsp paprika
1 small bay leaf
1 tsp cornstarch, dissolved in 1 tablespoon cold water
salt
Cayenne pepper

1 small eggplant, cut into 1/2-inch-thick rounds
1/2 cup breadcrumbs, fresh
1/4 cup Parmesan, freshly grated (preferably imported)
1/4 tsp thyme, dried, crumbled
1/4 tsp basil, dried, crumbled
salt and freshly ground pepper
flour
1 egg, beaten with 1/2 cup milk

1 1/2 stir unsalted butter, (3/4 cup)
2 egg yolks
1/2 tsp white wine vinegar
1/2 tsp cold water
2 Tbsp lemon juice, fresh
salt and freshly ground white pepper
1 Tbsp chives, fresh, chopped
1 Tbsp white wine vinegar
8 eggs
vegetable oil
fresh watercress sprigs

Melt butter in heavy medium saucepan over medium-high heat. Add
onion and bell pepper and cook until onion is translucent, stirring
frequently, about 8 minutes. Mix in tomato, stock, tomato juice,
thyme, paprika and bay leaf. Bring to boil.  Reduce heat, cover
and simmer 30 minutes, stirring occasionally. Add cornstarch mixture
and boil until slightly thickened, stirring constantly, about 2
minutes. Season with salt and cayenne pepper.  Cover partially and
simmer 10 minutes. Puree sauce in blender or processor. Return to
saucepan. Taste and adjust seasoning.

Line baking sheet with waxed paper. Cut eggplant into eight 2-1/2-inch
rounds, using biscuit cutter.