Poached Eggs Creole

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  • 4 tablespoons thinly sliced onions
  • 4 tablespoons butter
  • 1/2 cup thinly sliced green pepper
  • 1/2 cup sliced mushrooms
  • 18 small green olives
  • 1 cup chicken or beef stock
  • 2 1/2 cups cooked tomatoes, with liquid reserved
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 whole clove
  • Salt and black pepper to taste
  • 6 Eggland's Best® eggs
  • Freshly grate nutmeg


In a large shallow earthenware casserole, sauté onions in butter for 2 minutes. Add green pepper and cook gently for 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Stir in stock, tomatoes, TABASCO® Sauce, clove, and salt and pepper; cover and simmer 20 minutes.

Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach just until whites are firm. Dust yolks with a few grains of nutmeg and serve from casserole.

Makes 6 servings.

Get more Eggland's Best recipes at egglandsbest.com.

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