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Eggs French 4 Servings

INGREDIENTS

300 Tawny port, 1/2 pint
50 g Caster sugar, 2oz
3 T Olive oil, 3 to 4
1 15 grams pac flat leaf
parsley roughly chopped
1 Red chilli, finely chopped
2 Baking potatoes
1 170 gram pac black pudding
1 T Vinegar
4 Eggs
120 g Mixed herb salad
Salt and freshly ground
black pepper

INSTRUCTIONS

The dressing:Pour the port into a small saucepan with the sugar,  place
over a moderate heat and reduce the liquid by 3/4. Remove the  pan from
the heat and cool.  Mix the cooled port and half the olive oil, fresh
parsley and chilli  in a bowl, mix vigourously with a whisk. Add
seasoning to taste.  The Salad:Place a saucepan of water over a
moderate heat and bring the  water to the boil. Place the baking
potatoes into the water and simmer  until the potatoes are tender this
will take about 10 minutes.  Cool the potatoes under running water.
Peel the potatoes and then slice them approximately 1/2cm (1/4 inch)
thick. Slice the black pudding to the same thickness.  Preheat the oven
to 140 C, 275 F, Gas Mark 1.  Heat the oil in a frying pan over a
moderate heat, add the potato  slices and fry them until they are
crispy and well coloured. Remove  them from the pan and fry the black
pudding for 2 minutes on each  side.  Place the potato and black
pudding into the oven to keep warm.  Place a saucepan of water over a
moderate heat and bring to the boil,  add the vinegar, reduce the heat
slightly so that the water is  simmering. Poach the eggs 2 at a time in
the water for 3 minutes.  Place the eggs onto absorbent kitchen paper.
To assemble the salads:Mix 1 tablespoon of the dressing with the salad
leaves. Divide the potatoes between the plates,layer the black  pudding
and leaves on top of the potatoes. Top the leaves with a  carefully
dried poached egg. Season the salad.  Trickle a little more dressing
over the egg and around the plate.  Make a small incision into the egg
so that the liquid yolk starts to  flow and serve straight away.
Converted by MC_Buster.  NOTES : Full of flavour and texture this salad
makes a great lunch,  served with hot French bread and a glass of
chilled Tawny Port.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 130
Total Fat: 14.6g
Cholesterol: 165.5mg
Sodium: 248.7mg
Potassium: 514.8mg
Carbohydrates: 21.2g
Fiber: 2.8g
Sugar: 1.5g
Protein: 8.7g


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