Deconstructed Egg with Chipotle Cream Sauce Recipe plumblossom

1. 1

   For the sauce: Mince onion and garlic.

2. 2

   Run your knife down the side of an ear of corn, and sautee all three ingredients in a pan with some oil until onions soften.

3. 3

   Add one or two tablespoons of chipotle peppers in adobo sauce, mix well, and cook for another minute.

4. 4

   Make an indentation in the center of the mixture, add a touch of oil (if dry) and a half teaspoon of flour.

5. 5

   Mix until it forms a roux, and then add a cup of cream, whole milk, 2% or skim milk or any combination thereof and stir as it thickens.

6. 6

   If needed, add more liquid.

7. 7

   For the egg: Separate the egg whites and egg yolk, without breaking the yolk Season whites with salt and beat until still and glossy.

8. 8

   In an oiled non-stick pan, place a dollop of the egg whites and cook until hard, flip, and repeat.

9. 9

   Set aside.

10. 10

    Cook the egg yolk to your preference.

* Per serving · 4 servings · Values may vary.

No additional tips available.