Weekend and holiday breakfasts are always a special event around our house. This time I chose a not too complicated but eye-and-pallet pleasing one from our repertoire. It was the predominate colors that made it so fitting, very red and very green.
Eggs Poached in RoTel with
Green Peas.
Start by taking your eggs out of the fridge so they can come to room temperature. Have ever noticed that the Europeans cook their eggs for much shorter times? It is because their eggs do not have to be refrigerated. In the US the USDA requires that eggs be washed, removing their natural protective coating which requires them to be refrigerated. So take your eggs out early, and for some dishes, like omelets, warm them in tap water.
Begin by sauteing in a large non-stick skillet:
oil, olive or canola
1 small onion chopped
Add:
1 can RoTel tomaotes and chiles.
When bubbling make four wells in the mixture with a spoon and add
4 eggs
in each of the wells. Then sprinkle around the outside
1/2 cup frozen peas.
Cover and simmer over moderate heat until the eggs are beginning to set. If the tops are a bit slow you can ladle some sauce over their top.
Server with bacon and warm corn tortillas.
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