Perfect poached eggs

The coffee has brewed, the mugs are full and you’re a little bit hungry. A couple of poached eggs sound pretty darn good.

They also sound kinda boring. So lets get our skillet out, the one with a lid. Good start. Now didn’t Francene say something about a pound of chorizo she picked up, probably hiding in the refrigerator. So far this sounds like a good start.

Back from the pantry with a quart of last years tomato sauce and a can of chopped and stewed tomatoes. A plan has been made.

Break up the uncased sausage and start a slow cook, add the tomato sauce and stewed chunks, a little salt, a little pepper and cover. Simmer on low for 20 minutes to get all those flavors doing a happy dance. Stir occasionally to make sure nothing sticks

Time for those eggs, carefully break and slide onto the sauce and put cover back on for a couple of minutes for the eggs to poach.

Whites are still semi soft, yoke looks perfect. Carefully spoon eggs and sauce into bowl and serve with a couple of warm tortillas.

So this is my take on eggs ranchero or Huevos Rancheros.

Sure sounds and looks better than a couple of runny eggs on a piece of toast to me.

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