Poached Eggs with Chipotle Sauce Recipe
"Eggs - Breakfast Recipes"
Poached Eggs with Chipotle Sauce
1 To 2 dried chipotles or mora chiles
1/4 c Water or chicken stock
2 tb Shallots, minced
1 tb Olive oil
1 tb Flour
1/2 ts Dried sage
1 t Dried thyme
1 2/3 c Chicken broth
1/2 c Cream
Salt to taste
prepared corn bread
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, puree them in a food processor with 1/4 cup water or chicken broth.
Meanwhile, saute 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
puree and simmer for 5 minutes longer to concentrate flavors. If you want more
chipotle flavor, you may add more puree 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 1/3 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.
NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive
mayonnaise and dash of lime juice and use as a sandwich spread.
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