Poached Eggs with Chipotle Sauce
Yield
6 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chipotle chili peppers
|
*
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
sage
dried |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 ⅔ | cups |
chicken broth
|
|
| ½ | cup |
cream
|
|
| 12 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chipotle chili peppers
|
*
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
shallots
minced |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
sage
dried |
*
|
| 5 | ml |
thyme
dried |
*
|
| 394 | ml |
chicken broth
|
|
| 118 | ml |
cream
|
|
| 12 | large |
eggs
|
|
Directions
Before you begin preparing everything else, pour boiling water over chipotle or mora chiles.
Cover and let soak for at least 1 hour.
When chiles are well softened, purée them in a food processor with ¼ cup w or chicken broth.
Meanwhile, sauté shallots in olive oil until softened.
Then add flour and cook until lightly brown.
Stir in the herbs and slowly whisk in the chicken broth.
Simmer for 5 minutes and then add the cream.
Simmer sauce for 15 minutes or until slightly reduced.
Cream will thicken.
Add 2 teaspoons of the chipotle purée and simmer for 5 minutes longer to concentrate flavors.
If you want more chipotle flavor, you may add more purée at this point.
Be careful, it's picante.
Taste, and add salt, if necessary.
Poach or lightly fry the eggs.
Cut corn bread into 6 large squares.
Put a square on each plate.
Place cooked eggs on top of corn bread and ladle on about ⅓ cup of Chipotle Sauce per serving.
These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate.
