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Poached Eggs with Cajun Sauce

Source of Recipe

from rdj petite


Recipe Introduction

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List of Ingredients

1 tablespoon oil
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1, 16 ounce jar bottled salsa
1 - 2 dashes hot pepper sauce, optional
water
6 cold eggs
6, 1/2 inch thick slices French or Italian bread


Recipe

Heat the oil in a medium saucepan over a medium heat until
hot enough to sizzle a drop of water.
Add the celery, pepper and onion. Saute until tender,
about 3 to 5 minutes.
Stir in the salsa; and cook and stir until bubbles at edges.
Stir in the hot pepper sauce, if using.
Remove the pan from the heat. Cover and keep warm.
Use a large saucepan or deep omelet pan and bring 2 - 3 inches
of water to a boil. Reduce heat and keep water gently simmering.
Break the eggs, 1 at a time, into a custard cup or saucer, or
place several into a bowl.
Hold the dish close to the water's surface. Slip the eggs, 1 by 1,
into the water. Cook until the whites are completely set and the
yolks begin to thicken but are not hard, about 3 - 5 minutes. Use
a slotted spoon to lift out the eggs. Drain in the spoon, or on paper
towels. Trim any rough edges, if desired.
Place 2 slices of bread on each plate.
Top each slice with 1 poached egg.
Spoon about 3/4 cup reserved sauce around, or over the eggs.
Makes 6 servings.