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Recipe Name: Devilled Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 4

1 Small onion, chopped
1 Ounce(s) Butter
1 Pound(s) Tomatoes, skinned and choppd
Or2 x 14oz tined, chopped
Juice of 1/2 a lemon
1 Tablespoon(s) White wine vinegar
2 Tablespoon(s) Tomatoe puree
1 Tablespoon(s) Worcestershire sauce
2 Teaspoon(s) Brown sugar
1/2 Pint(s) Chicken stock
2 Tablespoon(s) Chopped parsley
Salt and pepper
4 Crumpets or muffins
4 Eggs
Hot, spicy sauces - devils - were popular in Britain in the
19thcentury. This sauce is served with poached eggs but goes equally
wellwith fried eggs. The sauce can be made the night before and kept
coveredin the fridge. Warm through just before serving. An egg poacher
can beused.Fry the onion in the butter for 3 mins. 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 andsimmer gently for 20 mins 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, andbring to a gentle rolling boil. One at a time, crack each
egg into acup, and slide the egg into the bubbling water. Poach the
eggs for 3mins. 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 ormuffin on a plate, and top
with an egg. Spoon over the hot sauce, andserve
immediately.Source:Reader's Digest Guide To Creative Cooking and
Entertaining.Submitted By MARC & VIVIENNE DE GRAAF
<100431.3234@COMPUSERVE.COM> On 13MAY 95 042757 EDTFrom Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 377
Calories From Fat: 303
Total Fat: 34.3g
Cholesterol: 264mg
Sodium: 216.2mg
Potassium: 265.8mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 5.7g
Protein: 8.6g

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