Recipe - Devilled Eggs

1 Small onion, chopped
1 ounce Butter
1 pound Tomatoes, skinned and choppd
Or2 x 14oz tined, chopped
Juice of One half a lemon
1 tablespoon White wine vinegar
2 tablespoon Tomatoe puree
1 tablespoon Worcestershire sauce
2 teaspoon Brown sugar
One half pt Chicken stock
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini