Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Eggs a la Saxton

Recipe from: The Gasparilla Cookbook by The Junior League of Tampa
Servings: 4

1 small onion, chopped
2 tablespoons butter
½ pound chicken livers
2 cups medium cream sauce
1 jalapeño pepper, seeded and minced
1 sweet chili pepper, sliced
1 tablespoon chopped pimento
2 or 3 dashes Tabasco
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper
4 hard-boiled eggs, cut in quarters
¼ pound sharp cheese, cubed

Sauté onion in butter until soft; add chicken livers and sauté until done. Add cream sauce and other ingredients, except cheese. Test for salt. (If you have made your cream sauce with salt, you probably won't need any.) Cook gently 5 minutes. Add cheese; when cheese starts to melt, serve on toast points. This dish can be prepared with quite a flair in a chafing dish. Mushrooms or sweetbreads may be substituted for the livers.


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