Honduran Huevos Con Salsa De Chiles Eggs Poached In Chili Sauce Recipes

SKILLET CHILI 'N EGGS

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

HONDURAN HUEVOS CON SALSA DE CHILES (EGGS POACHED IN CHILI SAUCE

Steps:

• Sieve chili peppers and their liquid into 7 or 8 inch skillet.
• Stir in flour and salt.
• Bring to boil and simmer for a few minutes, until slightly thickened, stirring constantly.
• Space 4 eggs on top of chili sauce, cover, and simmer over low heat until poached to desired doneness.
• Serve with chili sauce from pan.
• Woman's Day.

HUEVOS CON ALMEJAS (POACHED EGGS WITH CLAM SAUCE)

Steps:

• In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. Add the garlic, and cook an additional minute. Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper.
• To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes.
• Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread.

CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE

Steps:

• Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
• Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
• Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
• Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
• *Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.