Poached Eggs with Cubanelle Pepper Puree

Poached Eggs with Cubanelle Pepper Puree

Poached Eggs with Cubanelle Pepper Puree

By Food & Wine
1 hour

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Details
  • Servings:   4
  • Calories:   266
  • Protein:   9g
  •  
  • Fiber:   4g
  • Sugar:   4g
  • Carb Total:   7g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   23g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • british
Comments
Ingredients
  • 4 Cubanelles or Italian frying peppers
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 pound mixed wild mushrooms, thickly sliced
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon minced marjoram
  • Salt and freshly ground pepper
  • 1 teaspoon jalapeño hot sauce
  • 4 large eggs
Instructions

Poached Eggs with Cubanelle Pepper Puree serves 4 original recipe by Food & Wine.

View original preparation instructions

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