| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
6-oz custard cups; (micro/oven safe) |
| 8 |
tb |
Salsa |
| 4 |
lg |
Eggs |
| 4 |
ts |
Olive oil |
| 1/2 |
c |
Mozzarella cheese |
|
|
Salt and pepper to taste |
| 2 |
tb |
Parsley |
INSTRUCTIONS
Place 2 tablespoons salsa on the bottom of each custard cup. Break the egg
over the salsa. Pierce yolk twice with a fork. Top with olive oil and
cheese. Sprinkle lightly with salt and pepper. Microwave: Cook two egg cups
at a time. Cover loosely with a paper towel. Microwave on high for 1 1/2
minutes. Rotate cups and cook an additional 1 1/2 minutes, or until desired
doneness, repeat with the additional two egg cups.
Oven: Preheat oven to 375 degrees. Place filled cups in a shallow pan
filled with 1/2 inch of water. Cover with foil. Bake at 375 for 25 to 35
minutes, or until eggs are set. Sprinkle chopped parsley on top and serve
immediately. Serves 4.
(from the April issue of Consummers Power RURALITE magazine.)
Posted to Bakery-Shoppe Digest by Billy <bakerb@proaxis.com> on Apr 10,
1998
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