Brunch : Poached Eggs Creole

• 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 Original TABASCO® brand Pepper Sauce
  
• 1 whole clove
  
• Salt and black pepper to taste
  
• 6 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.