Subj : BH*G 3608
To   : All
From : Dave Drum
Date : Fri Aug 13 2021 00:44:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ranchero Eggs Over Polenta
 Categories: Eggs, Chilies, Vegetables, Beans
      Yield: 4 Servings
 
           Nonstick spray
     16 oz Tub refrigerated cooked
           - polenta; cut across in 8
           - slices
     10 oz Can tomatoes w/green
           - chilies; undrained
      3 tb Tomato paste
    3/4 c  Canned black beans
      2 ts Vinegar
      4 lg Eggs
      2 tb Snipped fresh cilantro
           Fresh ground black pepper
           - (opt)
 
  Coat a large nonstick skillet with cooking spray; heat
  over medium-high heat. Cook polenta slices in hot skillet
  about 6 minutes or until golden brown, turning once
  halfway through cooking time. Meanwhile, for sauce, in a
  microwave-safe medium bowl stir together tomatoes and
  tomato paste. Stir in black beans. Cover; microwave on
  100 percent (high) power about 2 minutes or until hot.
  Set aside.
  
  Grease a large skillet; add 1 1/2" to 2" of water to
  skillet. Bring water almost to boiling over medium-high
  heat. Stir in vinegar. Reduce heat until gently
  simmering. Break eggs, one at a time, into a small bowl
  or cup; gently slip each egg into the simmering water.
  Poach eggs for 4 to 6 minutes or until desired doneness,
  spooning water over eggs the last half of cooking time.
  Remove eggs with a slotted spoon.
  
  To serve, place two slices of the fried polenta on each
  of four serving plates. Ladle one-fourth of the sauce
  over each serving. Top each with a poached egg and some
  of the cilantro. If desired, sprinkle with pepper.
  
  Makes: 4 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Upset Foodies: offer them vegetable bacon.

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