Subject: Baked Eggs Vinaigrette
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 04 2000 - 11:27:29 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
This time the mysterious and prolific "DRSPAGHETI" gives the ol' World
Wide Recipes Groan-O-Meter a real workout.
Two sea monsters were swimming around in the ocean, looking for
something to do. They came up underneath a ship that was hauling
potatoes. Bob, the first sea monster, swam underneath the ship,
tipped it over and ate everything on the ship.
A little while later, they came up to another ship, again hauling
potatoes. Bob again capsizes the ship and eats everything on board.
The third ship they found was also hauling potatoes and Bob once again
capsized it and ate everything.
Finally his buddy Bill asked him, "Why do you keep tipping over those
ships full of potatoes and eating everything on board?"
Bob replied, "I wish I hadn't, but I just can't help myself once I
start - everyone knows you can't eat just one potato ship."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I'm always on the lookout for interesting and unusual egg recipes, and
this one fills the bill. As with all our recipes this week, this is
adapted from "Puerto Rican Cookery" by Carmen Aboy Valldejuli (Pelican
Publishing Co., 1998) which is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0882894110/worldwiderecipes.
Baked Eggs Vinaigrette (Huevos a la Vinagreta)
2 large tomatoes
2 large onions
8 eggs
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)
Slice the tomatoes so as to obtain 8 thick slices, discarding the
ends. Place the tomato slices in the bottom of a lightly greased
glass baking dish. Slice the onions so as to obtain 8 thick slices,
and remove the centers so that 8 large onion rings remain. Place
these around the tomato slices. Carefully break an egg into each of
the onion rings. Whisk together the olive oil, vinegar, mustard,
salt, and pepper and pour this mixture over the eggs. Bake in a
preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are
set to your taste. Garnish with chopped chives if desired. Serves 4.
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