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Lost Eggs |
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Serves: 4 Print this Recipe(Huevos Perdidos) Category: Egg Dishes These eggs are beaten and stirred into simmering red chile sauce. The eggs disappear into the sauce, hence the name "lost" eggs. The saucy eggs partner well with sausage, ham, or bacon. The delicious chile sauce includes the subtle flavors of cinnamon and allspice, which add complexity and depth. Serve with split, buttered, and toasted bolillos (oval Mexican sandwich rolls) or French rolls, to dip into the tasty sauce as you "search" for the eggs. Ancho Chile Sauce for Enchiladas 1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/8 teaspoon ground allspice 4 large eggs, beaten Prepare the chile sauce. If made ahead, reheat in a medium saucepan. Add the cinnamon and allspice to the cooked sauce and simmer about 5 minutes to blend the flavors. Slowly stir the eggs into the simmering sauce and continue stirring slowly until the eggs are cooked and "lost in the sauce," about 3 minutes. Divide among 4 shallow bowls. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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