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Poached Eggs with Flavorful Roasted Red Pepper Sauce
|Poached eggs||2 (On Toast)|
|Roasted red pepper sauce||1 Tablespoon|
|Canned tomato sauce||15 Ounce|
|Mexican salsa||2 Tablespoon|
Heat a small pan with water. It should be about one inch deep depending on your pan. Sometimes people add a few drops of vinegar to keep the eggs firm. I don’t but I have in the past. When the water is just about to boil, put a piece of toast in the toaster oven and turn it on. When the water boils put the raw egg in. The egg should be done by the time you have removed the toast and buttered it. Take the egg out with a slotted spoon, careful to not take too much water with you. Add some salt and pepper.
Remove the skin from the pepper by cutting it in half and broiling it skin side up. When it blackens, take it out, let it cool and then rub off the skin. Blend this with the other ingredients until smooth.