Puerto Rican Baked Eggs Vinaigrette
(Huevos a la Vinagreta)

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         FOOD FUNNY
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I doubt this one from Rosemary Zwick is true, but then you never know...

The man responsible for making popcorn a movie theater snack had passed
away. His family was going to get him a regular casket, but then decided
the extra large one was the better deal because it came with a medium Coke.

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            TODAY'S RECIPE
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I'm always on the lookout for interesting and unusual egg recipes, and this one fills the bill.

Puerto Rican 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 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.
Received on Thu Nov 1 02:58:36 2007