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
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... Upset Foodies: offer them vegetable bacon.
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