Russian Eggs Wilson
Recipe: #13277
July 23, 2014
Categories: Breakfast, Eggs, Tomato, Eastern European, One-Pot Meal, Brunch, Gluten-Free, High Protein, Non-Dairy, Vegetarian, Spicy, , more
"Eggs poached in a beer-tomato sauce. Adapted from Gourmet Magazine, August 1970, from Mrs. Frederick Wilson, Jr."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (233 g)
- Calories 203.7
- Total Fat - 10.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 416.6 mg
- Sodium - 429.8 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.8 g
- Sugars - 2.9 g
- Protein - 15.1 g
- Calcium - 73.7 mg
- Iron - 2.6 mg
- Vitamin C - 5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pour beer into a large skillet.
Step 2
Let stand 30 minutes.
Step 3
Stir in tomato sauce, Worcestershire sauce, lemon juice, sugar, hot sauce and salt.
Step 4
Bring to a boil.
Step 5
Carefully break eggs into sauce.
Step 6
Simmer about 8 minutes, or until whites are firm.
Step 7
Remove eggs and place on toast.
Step 8
Cover with sauce and serve.
Tips
No special items needed.
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