Devilled eggs

Yield: 4 Servings

Ingredients:

1 Small onion chopped
1 oz Butter
1 lb Tomatoes

Instructions:

skinned and choppd Or2 x 14oz tined chopped Juice of 1/2 a lemon 1 tb White wine vinegar 2 tb Tomatoe puree 1 tb Worcestershire sauce 2 ts Brown sugar 1/2 pt Chicken stock 2 tb Chopped parsley Salt and pepper 4 x Crumpets or muffins Butter 4 Eggs Hot spicy sauces - devils - were popular in Britain in the 19th century. This sauce is served with poached eggs but goes equally well with fried eggs. The sauce can be made the night before and kept covered in the fridge. Warm through just before serving. An egg poacher can be used. Fry the onion in the butter for 3 mins. Add the tomatoes lemon juice half the vinegar the tomato puree Worcestershire sauce brown sugar stock parsley and salt and pepper to taste. Bring to the boil and simmer gently for 20 mins until fairly thick. Keep the sauce warm. Lightly toast and butter the crumpets or muffins and keep them warm. Half fill a deep frying pan with water. Add the rest of the vinegar and bring to a gentle rolling boil. One at a time crack each egg into a cup and slide the egg into the bubbling water. Poach the eggs for 3 mins. Using two spoons gather in the egg whites as they start to set to give each egg a neat shape. Lift out the cooked eggs and drain on kitchen paper. Put each crumpet or muffin on a plate and top with an egg. Spoon over the hot sauce and serve immediately. Source:Reader's Digest Guide To Creative Cooking and Entertaining. Submitted By MARC & VIVIENNE DE GRAAF <100431.3234@COMPUSERVE.COM> On 13 MAY 95 042757 EDT