Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 To 2 dried chipotles or 1 ts Dried thyme
-mora chiles 1 2/3 c Chicken broth
1/4 c Water or chicken stock 1/2 c Cream
2 tb Shallots, minced Salt to taste
1 tb Olive oil 12 Eggs
1 tb Flour Pan de Maiz (see recipe)
1/2 ts Dried sage

This sounds like a dandy brunch item. Chipotle peppers are *very*
hot, so be warned...

Before you begin preparing everything else, pour boiling water over
chipotle or mora chiles. Cover and let soak for at least 1 hour. When
chiles are well softened, puree them in a food processor with 1/4 cup
w or chicken broth.

Meanwhile, saute shallots in olive oil until softened. Then add
flour and cook until lightly brown. Stir in the herbs and slowly
whisk in the chicken broth. Simmer for 5 minutes and then add the
cream.

Simmer sauce for 15 minutes or until slightly reduced. Cream will
thicken. Add 2 teaspoons of the chipotle puree and simmer for 5
minutes longer to concentrate flavors. If you want more chipotle
flavor, you may add more puree at this point. Be careful, it's
picante. Taste, and add salt, if necessary.

Poach or lightly fry the eggs.

Cut corn bread into 6 large squares. Put a square on each plate.
Place cooked eggs on top of corn bread and ladle on about 1/3 cup of
Chipotle Sauce per serving.

These eggs are great accompanied by black beans, turkey sausages and a
fresh fruit compote to cool down the palate.

Serves 6.

NOTE: Reserve leftover chipotle puree for another recipe. Or blend
with olive mayonnaise and dash of lime juice and use as a sandwich
spread.

PER SERVING(without cornbread): 255 calories, 15 g protein, 5 g
carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g
fiber.

Posted by Stephen Ceideburg

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