Community Pick
Hangover Poached Eggs
"Two yellow orbs, surrounded by white in a sea of red. Been there, done that. This is an ehanced and scaled down variation of Poached Eggs in Catsup posted by Darlene Summers. A little tartness has been added to counter the sweet catsup and extra liquid was added to accommodate cooking smaller portions in a standard frying pan. Some people might want to add just a dash of hot sauce. Cooking is a Creative Sport."
photo by Swirling F.
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
directions
- Mix the catsup, vinegar and water in a frying pan with a tight fitting lid.
- Heat over medium flame until the liquid starts to bubble.
- Add the butter and stir until melted.
- Carefully add the eggs, and simmer covered for 3 minutes.
- Remove the eggs with a slotted spatula and place on the toast.
- Pour the catsup sauce over the eggs and top with the cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
catsup? REALLY??? this is a low-class version of Shakshuka -- eggs poached in a savory, SPICY tomato/pepper sauce. tomatoes, yes. catsup, no. -
I swapped out the ketchup for hot salsa and used 1/2 cup of grated pepper jack. This egg dis will be a regular for me now -
Was feeling a bit queasy (no, not a hangover, just a bit off) and thought I would try this. Have already reviewed Darlene Summers Eggs in Catsup and this variation appealed to me. It was great! Felt much better (don't know if it was this particular combination or if I just needed something in my stomach.......) When the eggs were halfdone I added the cheese to get a little thicker sauce. Also addded about 5 mad dashes of tabasco to the sauce. It took me about 5 minutes to get the eggs done. Very pleased to have found this. Thanks for posting. -
To Chef Dudo. If you live in the southwest you probable would know. The hotter the better. Hottest sauce you can get. (I usually keep one very very hot one for hangovers). You can put this sauce on your favorite eggs, breakfast taco whatever. I have not made these but sure see a New Years and possibly hangover in my future. Think I will this year. -
I was intrigued by this recipe and made it today for my husband and I (we were not hung over). Unfortunately, he and I were not fans of the flavor. It was too ketchupy for our taste. Even with Sriracha the ketchup flavor was just too strong. I do think this would be good for a hangover, but I bet plain old poached eggs on toast with a Bloody Mary would be better!
see 32 more reviews
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
