Poached Eggs With

2 tb Shallots, minced

1 tb Olive oil

1 tb Flour

1/2 ts Dried sage

1 ts Dried thyme

1 2/3 c Chicken broth

1/2 c Cream

Salt to taste 12 Eggs

1 hour. When chiles are well softened, puree them in a food processor with

1/4 cup w or chicken broth. Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream. Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add

2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it's picante. Taste, and add salt, if necessary. Poach or lightly fry the eggs. Cut corn bread into 6 large squares. Put a square on each plate. Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving. These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate. Serves

6. NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive mayonnaise and dash of lime juice and use as a sandwich spread. PER SERVING(without cornbread):

255 calories,

15 g protein,

5 g carbohydrate,

20 g fat rated

449 mg cholesterol,

742 mg sodium,

0 g fiber. Posted by Stephen Ceideburg