Poached Eggs Over Red Nightfall Beans

Chickens

Too many eggs is too good a problem. I’ve been going through Michel Roux’s wonderful book,
Eggs and I’ve been practicing the most basic techniques and experimenting with trickier dishes like soufflés (which are actually quite easy, despite the fussy reputation.)

I’m pretty open-minded. I can understand religious zealots and atheists, Republicans and Democrats, toilet paper over or under, town and country, casual and formal but I do not understand people who don’t like a runny yolk. Don’t think of it as undercooked egg. It’s an easy sauce! Pretty, thick and tasty- who could ask for more? Anyway, since my eggs are so pure, I’ve been poaching them in water with a touch of vinegar and resting them over some substantial beans, like these Red Nightfalls.

Eggsrednightfall

What a sublime breakfast!

Published by

Steve Sando

I dig beans.

3 thoughts on “Poached Eggs Over Red Nightfall Beans”

  1. Yum! I’m gonna try this on YellowEyes, my new favorite.

    I am so with you on the runny-yolk issue. And now, whenever someone wrinkles their nose when I order my eggs “Up, VeryVeryVery Soft”, I’m going to proudly say “It’s a sauce for my English Muffin.”

  2. Our Favorite Chili
    2 lbs. stew meat, trimmed and cut into appx. 1″ pieces
    1 c. chopped onion
    3/4 c. chopped red bell (or green) pepper
    1 clove garlic, minced
    1 16-oz. can whole tomatoes, cut up
    16 oz. cooked Rancho Gordo Pinto beans (or your favorite Rancho Gordo beans)
    2 8-oz. cans tomato sauce
    1 10-oz. can Ro-Tel diced tomatoes & green chilies
    1 jalapeno pepper, seeded & chopped
    1 Tbsp. Rancho Gordo New Mexican red chili powder
    1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
    2 tsp. ground cumin
    1-1/2 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
    1-1/2 tsp. salt
    1/4 tsp. black pepper
    Chopped onion
    Dairy sour cream
    Shredded cheddar cheese

    In a 4-quart Dutch oven, cook stew meat, onion, bell pepper and garlic until meat is brown. Drain well. Add undrained tomatoes, drained beans, tomato sauce, UNdrained tomatoes & green chilies, jalapeno pepper, chili powder, oregano, cumin, basil, salt & pepper. Cook over medium heat for 10 minutes. Reduce heat. Cover & simmer for 1 hour. Serve with additional chopped onion, sour cream and cheddar cheese for topping. Makes 8 main-dish servings.

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