• BH*G 3608

    From Dave Drum@1:229/452 to All on Fri Aug 13 00:40:30 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ranchero Eggs Over Polenta
    Categories: Eggs, Chilies, Vegetables, Beans
    Yield: 4 Servings

    Nonstick spray
    16 oz Tub refrigerated cooked
    - polenta; cut across in 8
    - slices
    10 oz Can tomatoes w/green
    - chilies; undrained
    3 tb Tomato paste
    3/4 c Canned black beans
    2 ts Vinegar
    4 lg Eggs
    2 tb Snipped fresh cilantro
    Fresh ground black pepper
    - (opt)

    Coat a large nonstick skillet with cooking spray; heat
    over medium-high heat. Cook polenta slices in hot skillet
    about 6 minutes or until golden brown, turning once
    halfway through cooking time. Meanwhile, for sauce, in a
    microwave-safe medium bowl stir together tomatoes and
    tomato paste. Stir in black beans. Cover; microwave on
    100 percent (high) power about 2 minutes or until hot.
    Set aside.

    Grease a large skillet; add 1 1/2" to 2" of water to
    skillet. Bring water almost to boiling over medium-high
    heat. Stir in vinegar. Reduce heat until gently
    simmering. Break eggs, one at a time, into a small bowl
    or cup; gently slip each egg into the simmering water.
    Poach eggs for 4 to 6 minutes or until desired doneness,
    spooning water over eggs the last half of cooking time.
    Remove eggs with a slotted spoon.

    To serve, place two slices of the fried polenta on each
    of four serving plates. Ladle one-fourth of the sauce
    over each serving. Top each with a poached egg and some
    of the cilantro. If desired, sprinkle with pepper.

    Makes: 4 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... Upset Foodies: offer them vegetable bacon.
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)